Vinification:In steel tanks. 13 /14 days of maceration with the skins, with a soft “shower” system of wetting the cap at a temperature between 32°C and 27°C. Malolactic fermentation in steel

Aging: Minimum of 3 years, aged for 24 months in large oak casks before refinement in the bottle

Colour:Garnet red with brilliant hues

Nose:Etherea, balsamic and complex. Notes of small fruits, liquorice and tobacco

Taste:Complex, harmonic and aristocratic with silky tannins well integrated in the structure

Serving temperature:17-18°C

Accompanies:Agnolotti with roasted, braised and lamb sauces

Bottle sizes:0,75 l.

Closure:Cork