The grapes are selected, placed in 6 Kg trunks and left to rest in our fruit room. During this drying period a sequence of biochemical processes and the microorganism Botritis Nobile partially transform sugars into glycerine.
After crushing the grapes, the maceration and fermentation processes give to the wine a good structure and incredibly aromatic flavors. The aging period in oak barrels give to it a very distinctive personality.
Intense red ruby colour with garnet shades, elegant bouquet with black cherry hints, very mature fruits and spices. It’s a wine with great structure and complexity, but still smooth and elegant.
Traditionally pairing with game, grilled meats, and roasted and ripened cheeses.