Harvest begins at the end of September. The de-stemmed grapes are macerated in cooled pneumatic presses, the must ferments at controlled temperature, the skin contact last 8-10 days. Aging for a few months on the fine lees in stainless steel tanks.
Rose petal color. On the nose, slightly spicy nutmeg aromas, soft and round, with salty and tannic notes, offering a silky texture. On the palate, a full, robust, complex attack, with flavors of cherry and nougat, all with remarkable finesse and elegance. Serve between 9-11°C. Ideal with ham and cold cuts, pasta dishes, eggplant, ragù, risotto, codfish and boiled meats.