ORGANOLEPTIC CHARACTERISTICS

Bright, intense color, with important color marking. Clear, broad, with intense notes of ripe fruit, such as blackberry and blueberry, cocoa, cinnamon and licorice. Harmonious taste, with great structure, a fine tannin with small pleasant hints of wood, persistent in the finish, reminiscent of the fruity sensations felt on the nose.

 GRAPE VARIETIES

Syrah, Sangiovese, Cabernet Franc and Petit Verdot.

 VINIFICATION

 Small capacity steel vats, maximum 50 HL, controlled temperature fermentation with pumping over, punching down and delestage, favoring the prolonged contact of the skins with the wine (maximum 20 days). Malolactic fermentation takes place immediately after alcoholic fermentation.

 REFINING

Aging and maturation in French and Slovenian barriques and tonneaux for a minimum period of 12 months.

FOOD PAIRING

First important pacts seasoned with game sauces, white and red meat sauce, roasted meats, steaks, game in general, aged cheeses, roast beef and for those who want to finish in style ……. dark chocolate.