Vinification and maturation
In temperature controlled, vertical steel vinification tanks, with a long maceration. 24 months in Slavonia and 30 hl. Allier oak barrels.
Intense ruby red with garnet tones. Intense vinous bouquet with notes of violets. Dry, full and slightly tannic.
Red meats, especially roasts or mature cheeses such as Parmesan.
Medals / Press reviews
“The Romagna style is on display here with an attractive, open sweet entry, not sweet-sweet but with ripeness that feeds into a savoury earthy mocha coffee flavoured wine with hit of wood toast. The finish is firm with good acidity, a hint of balsamic and more mushroom. Try this with a tomato-based meat sauce – Bolognese perhaps?” - 88 Points - gismondionwine.com February 5, 2016