Intense red with blue shades.
Herbaceous, of mountain hay, slightly spiced.
Mellow, velvety, light, of caramel and cloves, tannic, complex, of great structure.
Vine training system
Double Cappuccina, long pruning but not rich in buds.
Fourth period of maturation, first and second ten days of October.
Grilled, skewered and roasted red meats, stracotti (stewed beef cooked in red wine) and roasts, game, ribs and sausages.
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.
The must of the de-stemmed grapes ferments for about 20 days in maceration with the berries.
In large, durmast oak barrels for over a year.