La Roncaia Ramandolo

The grapes are harvested in mid-October and dried for at least 8 weeks. The grapes are de-stemmed and pressed, obtaining a rich and impressive must. Fermentation and aging are carried out in French oak barriques for a total period of about 20 months during which constant battonage is carried out. Refinement in the bottle lasts about 6 months.

Amber, the nose displays a very intense, broad and complex aroma, with suggestive notes of dried fruit and clear hints of chestnut honey. Full, decisive sip, with the right balance between acidity, residual sugars and tannins. Extremely persistent. It can be considered a wine for aged, blue cheeses, foie gras or meditation.