Intense red with garnet highlights, transparent and crystalline.
Of ripe fruit with herbaceous notes.
Complex, mellow, structured, of blackberries and blueberries and ripe fruits, often toasty.
Vine training system
Guyot-single or double Cappuccina, medium-short pruning system, 5-10 buds.
Fourth period of maturation, the end of September.
With Italian antipasti, speck, prosciutto hams, cold cuts, cheeses, gnocchi and pasta dishes, liver alla Veneziana, pasta with beans.
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 two weeks; after it’s drawn, fermentation is completed in large barrels.
In large, durmast oak barrels for over a year.