Vinification

he fruit is handled with the utmost care so as to preserve the distinctive quality and specific characteristics of the vine. The grapes are harvested by hand during the last week of September and the first week of October. When they reach the winery, they are pressed and then fermented in stainless steel tanks at a controlled temperature of between 26 and 28 degrees. The maceration with the skins on lasts up to 15/20 days. Subsequently, when the malolactic fermentation is complete, the wine is transferred and refined in 500 litre French oak barrels and 25 hectolitre Slavonian oak barrels for eighteen months. The wine is bottled six months before it goes on sale.

Organoleptic properties

An intense, almost opaque red colour. Well mature, red fruit that is still crisp and pulpy, with base notes of spices, dried fruits and liquorice. The velvety, full, enveloping taste has an imposing, solid body, which is perfectly balanced between acidity and tannic notes.

Serving suggestions

Perfect with grilled meats, game, braised beef, polenta with goulash and mushrooms or firm, mature cheeses, it is also excellent as a meditation wine. The bottle should be opened an hour before drinking to bring out all the olfactory qualities.