Winemaking

Stony soil, galestro, rich in rocks in both the south-west and south-east areas. Manual harvest between September and October. Intense pumping over at the start of fermentation with temperature control at a maximum of 30°C, medium-long maceration on the skins followed by a long period of stillness on the pomace. Malolactic fermentation completed immediately after racking. Aged for 30 months in Slavonian oak barrels ranging from 7 to 25 hl.

Tasting notes

Deep ruby red colour with garnet reflections, clear. An austere and enveloping aroma with notes of the oak in which it matured, well integrated with ethereal nuances. The taste is very tannic and structured, soft and powerful, with a strong and resolute character.

Food pairing

Serve at a temperature between 18–20°C. Open the bottle at least one hour before serving, or preferably decant. Best enjoyed with game, stews, mushrooms, truffles, and aged cheeses.