Production Technique: The fermentation takes place in stainless steel with a long maceration on the skins. Once the malolactic fermentation, the wine is aged in small French oak barrels for 24-36 months.
Bottling: Without any kind of clarification, cooling and filtration.
Intense ruby red color with dense chromatic texture, nose unequivocal is refer to cherries, coffee and cloves, the taste is full-bodied, soft, dense, concentrated and powerful, with thick and very soft tannins well driven by vigor alcoholic in a long finish.
It is recommended to serve the Sassòne into a decanter at a temperature of about 16-18 degrees.