Color: Ruby red color with full violet reflections.
Bouquet: Intense aroma with hints of cherry and ripe plum.
Taste: Balanced taste, fresh, rightly tannic, fragrant and vinous with a pleasantly bitterish aftertaste.
Food Pairings: Salumi, charcuterie, sausages, pasta with mushrooms, past with meat sauces, pizza, burgers, ribs and roast chicken.Alcohol: 13.5% Vol.
Soil: Calcareous, rich of clay.
Training System: Guyot.
Harvest: 10th-20th of September.
Vinification: The vinification involves alcoholic fermentation in temperature-controlled stainless steel tanks, with daily pumping over. After malolactic fermentation the wine stays in stainless steel, it’s then bottled in April-May.