medium-high hillside (300-400 m asl) with various exposures: south, south-est.
Miocene-Helvetian soil origin with limestone and marl composition.
The grapes harvest is made by hand in the first/second ten days of October.
The fermentation is traditional, carried out for an average of 10-15 days in stainless steel vats at controlled temperature with floating cap and frequent pumping over of the must to optimize the extraction of the polyphenolic substances.
At least two years in large Slavonian oak barrel followed by no less then six months in the bottle.
Brilliant ruby red colour with garnet highlights.
Full and intense bouquet, with violet and black berries hints.
Well-bodied wine with full flavour in the mouth. Intense fruit and softtannins. Wine with structure capable of withstanding the test of time.
Perfect with main courses especially based on red meat, roast lamb, medium or mature cheese.
Perfect after dinner wines. Serving Temperature: 18°-20° C