These conditions combined with a long evolution in French and American oak barrels produce a full-bodied wine, with deep ruby red color, intense presence of mature red fruit, blackberry and cherry intermixed with toasted
notes but, gentle and balanced, harmonic and smooth, with light notes of vanilla and harmonious palate as well.
Harvest: Picked in the first ten days of October by hand. Dried in storage for 120 days.
Vinification: Destemmed and gentle pneumatic pressed in the beginning of February.
Fermentation at a temperature from 12° to 23° C. Slow maceration for 30 days (of which 12 are cold). Manual punching down of cap 3 times a day. Malolactic fermentation completed. Refinement in 225 hl and 50 hl barrels of french Allier or Never Oak for 18months.
Refinement in bottle for 6 months.
Color: ruby red, dense and compact.
Perfume: big intensity and persistence, ethereal, fruity with hints of cherries and dried prunes, dried flowers, sweet spiced.
Flavor: full bodied and determinate smooth, counterpoint of velvety tannins.
Harvest: in the beginning of October exclusively manual by hand.
Vinification: Destemmed and gentle pneumatic pressed.
Fermentation temperature between 25°and 28° C. Maceration for 10 days with scheduled punching 3 times a day. Conservation in stainless steel vats until February. Second Fermentation on the lees from Amarone with contact for 15 days at a temperature of 15° C with daily punching downs.Transfer in barrels in the end of May for 18 months. Malolactic fermentation completed. Refining in bottles for 6 months.
Color: intense ruby red.
Perfume: complex, of red fruits, vinous and spicy.
Flavor: harmonic, full bodied and velvet smooth with well balanced tannins and acidity.
Storing: it can be kept for 5-7 years, ideally at a constant temperature of 14-15°C, laid down in the dark.
How to serve: Serve at a temperature of 16-18° C.
Food Pairing: This wine goes well with all red meats, boiled or grilled. Ideal with braised meat or even pasta with black truffles.