Processing and vinification: grapes poorly treated with organic products, harvested when ripe and selected by hand on crates, de-stemmed and crushed, ferment spontaneously with only indigenous yeasts, macerate on the skins for 5 months.
No clarification, no filtration.
Aging in stainless steel vats, with the last fermentation in the bottle.
Organoleptic notes: Guidobaldo has a ruby red color, impenetrable, consistent.
Intense nose with a prevalence of morello cherry and ripe plum, vinous, delicate.
Rightly tannic, dry, harmonious with a slightly bitter finish.
Serve at a temperature of 16/18 degrees centigrade.
It can have a natural deposit.