VINIFICATION: Grapes are destemmed, gently pressed qualified and carried on to tanks where they are fermentated with controlled temperature, periodic analysis and the greatest cleanliness allowed to obtain a high quality product witout alteration risks.
SUGGESTING: Serving temperature 18° – 20° C
ORGANOLEPTIC CHARACTERISTICS: A vivid red ruby colored wine that is intricate and with a well decided scent. Its bouquet presents a sweet vanilla flavor, combined with the peculiar scent of fruit jam, plum and morello. It results in a character wine to the palate, potent but very balanced, with very good persistence.
FOOD PAIRING: It is perfectly served with main courses like ragout sauc with pasta, roast red meatt, game, ripening cheese and strongly flavoured dishes. It also well matches pork product and cheese.
Produced with Sangiovese (30%) and
calabrian Nerello vines (70%),chosen on
the steep and sunny Calabrian hill (about
600/800 metres high), and fardily gathered
so to get the highest aromatic concentration.
Produced according to the old fashion
with a 96 hours maceration and fermented
in small oak butts, we obtained a vine with
alcholic strenght of about 14° , an overall
acidity of 7 grams per litre, a 3,3 pH, a very
low volatile acidity of 0,4 grams per litre.
