The wine is made from the grapes produced by young vines,and is vinified in stainless steel. The fruit is hand- picked into small boxes; after the being destemmed and crushed, the must ferments for 3-4 days with the skins at around 75°F, to extract color and some tannins, then the wine is drained off and finishes fermetation without the skins. The malolactic is completed, the wine is racked several times, and the bottling takes place the following summer. It’s released in September.
Tasting note: ruby red of medium intensity with garnet glints. On the nose the wine shows fresh fruit, cherry, and floral notes (violet). In the mouth, the entry is full and warm, the tannins are round with a hint of astringency that cleans the mouth and on the finish the retronasal aromas are very persistent.
Serving suggestions: to be served with hot antipasti, first courses and lighter main courses.