Intense red, shiny with light garnet shades.
Slightly herbaceous, of ripe wild fruit and prunes.
Complex, structured, with sensations of cloves, full, clean, great bouquet, spiced.
Vine training system
Simple or double Cappuccina, medium-long pruning but not rich in buds.
Fourth period of maturation, last ten days of September and the first ten days of October.
Pasta with game meat ragu sauce, roasted and grilled meats, skewered meats, stracotti and hard cheeses.
Store the bottle in a cool, dark place; serve in the winter at room temperature and at 14-15° in the summer in a long-stemmed, wide, half-orange shaped glass.
De-stemming of the grapes with maceration of the berries for about 20 days: it is then drawn into large barrels.
Over a year in large, durmast oak barrels.