Treatment: after being selected, the grapes are carried in fruit-drying rooms for the withering and laid in one layer on trellis, where they wither and enrich with scents and flavours. After the maceration, grapes become must ferment at the temperature of eighteen degrees for about two months, then refine in oak barrels for six years and in bottle for a year.
Description: the colour is intense red, with bright shades, mostly if aged. At the smell one can feel scent of ripe fruits, plums, cherries, marasca cherries, black cherries, raspberries, dried fruits, tobacco, green tea, licorice and spices in general. The taste is fresh and smooth, with red fruits and vanilla marks, all of that in a good balance between acidity and tannins.
Complement: it matches well with red meats, game, aged cheeses.