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Winemaking: The grapes first underwent a pre-fermentative low-temperature maceration to bring out the maximum colour and aromas. Then the must was fermented in stainless steel tanks.Ageing: 100% of this wine was barrel-aged for 12 months (50% in French oak and 50% in American oak); 15% in new barrels. The wine was then bottle-aged for 3 months.
Cherry red with maroon hues. Prominent on the nose are ripe black and red fruit, together with spicy notes intermingled with hints of chocolate, coffee and tobacco. The mouth shows balanced structure, good body and big, velvety tannins with great volume in the finish
This wine pairs well with semi-ripe cheese, like Provolone or Emmental; grilled meat with vegetables; as well as dishes with herbs and mushrooms.