Light red with slight garnet shades, transparent.
Of ripe fruit and cherry jelly.
Lightly spiced with nuances of hazelnut and walnut husks, full-bodied, mellow and well-structured.
Vine training system
Guyot-simple Cappuccina, excellent planting density, short and medium pruning which is not rich in buds.
The first period of maturation, middle of September.
Sausages, salami and raw prosciutto ham, barley and beans, gnocchi with sauce and savory pasta dishes, roasted meats and game.
Store the bottle in a cool, dark place and serve in the winter at room temperature and at 14-15° in the summer; serve in a wide, half-orange shaped glass.
The de-stemmed grapes ferment in maceration with the berries for two weeks.
For at least a year in large wooden barrels.