Manual harvesting, from the second decade of October. Maceration of the skins in stainless steel tanks for 30 days at controlled temperature. Refined 2 months in barriques and 12 months in bottle.
Color: Intense ruby red.
Aroma: Intense and persistent hints of red fruit jam and mulberry.
Taste: Full-bodied, soft with velvety tannins, very persistent. Long in the mouth with liquorice notes.
Food pairings: Rostmeats, salami, game, seasoned cheese.
Ideal serving temperature: 18 – 20 °C. Open the bottle half an hour before serving.