It is produced exclusively with Tintilia grapes, harvested during the first ten days of October. The vinification takes place with maceration in contact with the skins for about 1 month and subsequent malolactic fermentation. The wine, therefore, refines partly in barrique and partly in steel tanks, resting for about 6 months in the bottle before being placed on the market.
It has a ruby red color with violet reflections. The nose opens with a rich bouquet, characterized by hints of plum, enriched by pleasant spicy nuances. On the palate it is soft, velvety and pleasantly fruity, with a good structure. Perfect to accompany red meats and white meats, it is ideal in combination with game and aged cheeses.
