pH

3.50

So 2 Tot. mg/L

70.0

Residual sugar gr./l

1.0

Winemaking

Crushing of the grapes, destemming,fermentation in concrete and steel, maceration of 7-10 days.

Maturation

Ageing in wood

6 months in large wooden casks.

Ageing in the bottle

At least 6 months lying horizontally.

Colour/Taste/Aftertaste/Aroma/Gastronomy

The result is a scarlet, ruby wine with frequent violet highlights. Its full, fruity nose whets the appetite with blackberry, plum, rose petals and jam, spiced with hints of pepper and cinnamon. A wine with a fine structure, mouth-filling flavour, and a long aromatic finish. At its best served in large, rounded crystal glasses, and with tasty dishes such as pasta with meat sauce, minestrone, grilled pork, stewed white meats, and mature cheeses.

Drinking/Longevity

6/7 years

Recommended Storage

Into the box at 12/15°