Merlot and Cabernet Sauvignon are vinified separately to best enhance the potential of these two vines. In spring, the traditional Bordeaux blend takes place, raising the batches of wine thus obtained in oak wood for 6/8 months. About six months of further refinement in the bottle allow the wine to be ripe but with the sensations of the fruit alive.
A ruby red color corresponds to fruity scents (cherry in particular) supported by a balsamic note. In the mouth the soft sensation leaves room for a warm finish with a long and pleasant persistence bitter vein. It goes best with red meat dishes and traditional Bergamo cured meats.
It should be drunk in a medium-sized glass at a temperature between 16 and 18 degrees.