Destemming, crushing, fermentation in steel and concrete vats for 7 days at a controlled temperature between 26 and 30 °C, maceration on the skins for 15 days. This is followed by ageing in oak barriques (70% new and 30% second-fill) for 18 months, and 12 months in bottle.
In the glass, it is an intense, vivid ruby colour. On the nose, it reveals nuances of ripe red fruits accompanied by spicy hints of vanilla and sweet tobacco, with undertones of undergrowth and mushrooms. On the palate, it is broad, full and smooth, with elegant tannins and good body, indicating great ageing potential. The finish is persistent with mineral notes and a pleasant fruitiness.
A wine for special occasions, it pairs well with red meat dishes and premium ingredients, such as black truffles.
To fully appreciate its style, this wine should be served at a temperature of 16–18°C.
