Vinification: Selection of the best organic grapes, with low yield per ha. After a very long fermentation with skin contact to extract colour, body and aromas, the wine is pressed; 50% of it is aged in barriques and 50% in concrete tanks for about 6 months, where it undergoes malolactic fermentation. The wine is then bottled to preserve the fruit flavours.
Sensory Features: Deep ruby; the bouquet is full of red and dark fruits, spicy and balsamic (eucalyptus) hints, notes of oak; full body wine with very long aftertaste; it is ready to drink now but it has a shelf life of 8 years.
Best served with: It matches perfectly well with medium aged cheese, red meat, game, boar. Serve at 18°C.