The grapes are harvested in the third week of September. Fermentation lasts eight days, and the must is kept between 82° and 86°F. The wine matures for twelve months – half is place in 92-gallon tonneaux and the other half in 1,320-gallon oak barrels. The win undergoes a final aging process in the bottle.
Ample and persistent, with intense fruity notes of plum, cherries, and spicy hints.
Dry, medium-bodied revealing mouthwatering red fruit. Wild mushrooms and espresso lead to substantial and polished tannins. Beautiful graphite minerals linger on the long finish.
Aged pecorino cheese, barbecued meats, and richly-flavored dishes.