Vinification:

Crushing of the grapes and destemming are followed by a fermentation lasting 8-10 days on the skins in heat-conditioned tanks at a controlled temperature of 30°C. 

Ageing: 12 months in a large oak and partially in steel vats. Then, after bottling, the wine ages for at least 6 months in the cellar.

Tasting notes:

Color: an elegant garnet red.

Aroma: fruity notes (especially raspberry) with hints of cinnamon and vanilla. 

Taste: complex, intense.

Food pairings: red meats (roasted, grilled), ragu, well-aged cheeses.

Ideal serving temperature: 16-18°C, in large-bowled wine glasses.

Ageing potential: 10 - 12 years.