Ruby red in colour, it has an intense and pleasantly herbaceous aroma, with a soft, balanced taste that will improve with aging.
made from selected and healthy grapes, and through maceration in steel vats; after alcoholic fermentation, the wine is decanted into steel tanks where it completes the malolactic fermentation, subsequently, the wine is triple filtered and then bottled.
ruby red with violet hues.
intense, characteristic and pleasantly herbaceous with hints of cherry and blackberry.
this wine, balanced and suggestive of cherry jam, has a coffee and chocolate aftertaste; it has a good tannic content, acidity and alcoholic degree; it is strong-bodied and persistent on the palate; its tannins, firm and fairly soft when it is young, are bound to improve with ageing.
in a humidity-controlled cellar at a temperature of 10-12°C. Maximum ageing 2 years, best drunk when young.
red meats, roasts, grilled meats, barbecued red meats, pasta with ragù or amatriciana sauce, and semi aged cheeses.
in 75 cl Bordolese bottles in 6 bottle boxes.