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Produced from the oldest vines of the Estate, with low yields.
The extraction and alcoholic fermentation last about 20 days, followed by malolactic fermentation and then aging in French oak barrels in the underground cellars.
It has a dense black-red color with violet hues and a complex "nose" (bouquet), dominated by aromas of ripe plum, blackberry, and red pepper.
On the palate, it is very rich, with robust tannins, well-structured, and with a long finish.
Ideal for enthusiasts who seek to age red wines in their cellar for 20–25 years.
Served at 16–18°C.
Shortly before consumption, the wine opens up in aromas if decanted for 30' in a glass carafe.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
