The color is bright ruby, the nose unveils layers of iris, violet, tobacco, black pepper and marasca cherry. The taste is well balanced, tightly knit with supple tannins, mineral notes, a mouth cleansing fresh acidity. Warm and persistent.
Main courses such as pasta. Meat dishes and moderately aged cheeses.
Fermentation with indigenous yeasts. Cap managed with punch-down. Maceration on the skins for 3 weeks.
12 months in French and Austrian oak casks of varying sizes