Description

Processing and vinification: grapes poorly treated with organic products, harvested when ripe and selected by hand on crates, destemmed and crushed, ferment spontaneously with only indigenous yeasts, macerate on the skins for 5 months.
No clarification, no filtration.
Aging in stainless steel wine tanks.

 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.