Treatment: grapes macerate on peels for about a month, then there is the malolactic fermentation (the grape’s malic acid is transformed in lactic acid and carbon dioxide). In barrique and steel tanks there is the refinement process, then the wine is bottled and in the bottle rests for six months.
Description: the colour is ruby-red, with violet reflects. At the smell one can feel plums, spices, blackberries, leather, licorice, cocoa and cloves. The texture is soft, smooth and full-bodied and the taste recalls fruits.
Complement: it matches well with red and white meat, game and aged cheeses.