The Montepulciano grapes are hand-picked from the second to the third week of October, and are de-stemmed and pressed, and laid in steel containers for 6-days of fermentative maceration. After racking, the wine undergoes natural malolactic fermentation, and is left on its lees for about two months in steel containers.

Tasting notes and food-wine combinations

Highly pleasant wine, ruby red color with claret highlights, and scents with vivid sensations of mulberry and morello, with soft spicy hints. Good structure to the taste, pleasantly fresh and with an enjoyable fruity component which makes it ideal to accompany cold meats and mature cheeses, important first courses and red meat.

13,5% vol – 75 cl