Grapes delicately harvested by hand and deposited in small holed baskets.
After a soft pressing, the grapes undergo a long maceration. Alcoholic fermentation occurs spontaneously with indigenous yeasts but without the use of sulphites. Careful control of timing and temperature of maceration.
In small oak barrels for at least 18 months in contact with its indigenous yeasts. Then a long aging in the bottle at a controlled temperature of 15°C.
Ruby red with garnet hints.
Intense aroma of dried rose petals, chocolate pralines, tobacco and black truffle.
Velvety, sweet fruit, slight hint of spices, tobacco and truffle notes. Powerful, silky and complex finish.
16 - 17 °C.
Roast meat, game, truffle dishes, aged cheeses.
Bottiglia da L. 0,750; L. 1,500; L. 3,000.