Description

The harvest takes place by hand, carefully selecting the ripest, perfectly healthy bunches between the end of September and October.
The drying takes place in the drying room, at natural temperature and humidity conditions, for a period of 2-3 months.
Following the vinification of the dried grapes takes place starting from a soft destemming and pressing. The crushed grapes are then inoculated with selected yeasts in stainless steel containers, and fermentation continues slowly at a low temperature, in order to best extract the color, tannins and aromas of the skin.
The wine ages for at least 48 months in contact with the yeasts in stainless steel tanks at a controlled temperature. A part is instead aged in barrique for the same time.
The color is impenetrable red and on the nose we find a wide aromatic range that ranges from blackberry jam to cherries in alcohol, to toasted notes of coffee, chocolate, vanilla and cinnamon. In the mouth it is perfect balanced and silky.