Vinification: the harvested grapes are selected by hand and are then de-stemmed, crushed and left to ferment at a controlled temperature (of around 28°C) with the addition of selected yeasts which improve the wine's fragrance and taste expression. In order to extract colour from the grapes, the “délestage” technique is used which allows for polyphenols, tannins and anthocyans to be extracted effectively from the skins; this technique enables the best possible colour stability and structure over time. After around 10-15 days, according to the level of extraction obtained, the grapes are soft-pressed. Refining of each single wine then takes place in French oak barriques for around a year which are then further blended and refined in wooden barrels. Finally, bottling of the resulting product takes place as per the “cellar recipe”.
Organoleptic description of the wine
ruby red tending to garnet.
reminiscent of oak and forest fruits.
full, dry, rounded, complex.
Game-based dishes, red meats and ripe cheeses such as parmigiano Reggiano and Pecorino. Best served at a temperature of 16-18 °C and it is recommended that bottles be opened at least an hour before serving.