Soft pressing of grapes. The first pressing undergoes fermentation in stainless steel tanks at controlled temperature 28 degrees C with macro – oxygenisation on skins for 20 days. Ageing for 30 months in 25 hl wooden casks.
Brilliant ruby red with garnet highlights. On the nose aromas of cherries, red plums, and currants are layered over notes of earth, rose petals and leather. On the palate, the wine is full – bodied showing excellent structure with firm, integrated tannins and plenty of spice on the long finish. 13.5% alc
Ideal with grilled red meats, bordelaise sauces, bistecca alla Fiorentina and butter – poached veal shank.