This wine is produced on clay-limestone soil, coarse texture formed from the decomposition of the mother rock from the surrounding mountains.
Vinification and maturation
The grapes are totally de-stemmed before fermentation. The vatting period lasts between 10 to 15 days at 27-28 °C.
Dark garnet color robe. The nose expresses strong aromas of raspberries and violet, with underlined notes of pepper and cinnamon. The palate has a nice attack, the tannins are present and soft, revealing a fine length.
Ideal with grilled meat or Italian dishes.