Intense fruity aroma with notes of ripe cherry, blackcurrant, and wild herbs. On the palate, it is immediately pleasant and juicy, with a medium body and intense but never intrusive tannins. It pairs well with charcuterie boards, pasta dishes with meat sauces, or roasted white meat.
ALCOHOL CONTENT: 14% vol.
GRAPE VARIETY: Ciliegiolo
TRAINING SYSTEM: Spur-pruned cordon
HARVEST TIME: Third week of September
After careful selection, the grapes are destemmed and crushed, then transferred to stainless steel tanks where they ferment at a controlled temperature for about two weeks.
At the end of fermentation, there is a 72-hour maceration on the skins to enhance the wine’s tannic structure. The wine is then aged in stainless steel tanks, where it undergoes malolactic fermentation and matures on fine lees for 9 months.