VINIFICATION: Hot maceration followed by fermentation at controlled temperature (max. 29°C) with maceration on the skins. Maturation in French oak barriques of 225 l capacity, partly new, partly second passage, for 6 months. Maturation in bottle for a minimum of 3 months.

ALCOHOL CONTENT: 13,5% vol

TASTING NOTES: Full, bright ruby red. On the nose, hints of roses combine with wild berry jam, notes of cocoa and undergrowth combine with spicy accents and a delicate balsamic background. On the palate it is round, dry, with good structure and a character defined by round tannins. The finish is broad and long, consistent with the nose

WINE PAIRING: Starters with cold meats and cheeses, first courses with meat sauces, red meat and wild game.