Only grapes from the best vintages are selected and placed in 6 kg trunks to rest in our orchards to rest for a long period. During the drying season, a sequence of biochemical processes carried out by microorganism like Botritis Nobile, transform part of the sugar into glycerine.
After crushing the grapes, the long maceration and month-long alcoholic fermentation, the result is a very structured and incredibly rich in aromas wine. 4 years of ageing in oak wood barrels follows, where it completes its malolactic fermentation.
Very deep ruby red colour. Broad bouquet with notes of cherry, dried fruits, vanilla, and a clear hint of black pepper and liquorice. The taste is full, with an exceptional strength but incredible elegance.
A meditative wine to be paired with 90% dark chocolate, game, or aged cheese, in keeping with tradition.