Intense ruby red with violet highlights. On the nose it is persistent, rustic, with notes of wild blackberries and violets, displaying good
concentration. Dry, savory and slightly herbaceous, it has a good backbone and is a pleasant drink.
Fatty meat dishes, pan roasted and charcoal grilled duck.
The grapes, harvested, are de-stemmed and softly pressed. The fermentation in contact with the skins takes place in steel tanks for about 2 weeks at a controlled temperature. In this phase, pumping over the cap of marc is frequent in order to extract color and aromatic substances. After the alcoholic fermentation, malolactic fermentation takes place, in order to soften the intrinsic acid parts of the varietal. After the appropriate decanting, the continuous maturation in steel until the moment of bottling.