

Strictly hand-picked in the first weeks of October. The stalks are removed from grapes which are then pressed. The must is left to macerate with the skins. Six to twelve months after harvest, it is bottled and then rested for at least three months.
Brilliant red with purplish and garnet reflections
Wine with a very good structure, slightly herbaceous aromas, including small fruits, cinnamon and clove
Soft and well balanced on the palate.
It pairs well with pasta, red meats, grilled and braised. It’s also excellent with pizza and ripe cheeses.