Intense red with slight garnet highlights.
Scents of ripe fruit with herbaceous notes.
Mellow, complex and of great structure, of blackberries and blueberries, slightly spiced.
Vine training system
Guyot or simple Cappuccina, medium-short pruning, 5-10 buds.
Fourth period of maturation, the end of September depending on climatic progression.
Prosciutto ham antipasti, cold cuts, speck, savory pasta dishes, boiled and red meat.
At room temperature in the winter and at 15° in the summer.
After the separation of the berries from the stem the must ferments for about two weeks; upon completion of the fermentation it is drawn.
In durmast oak barrels for over a year.