Vinification: Classic red vinification, with the whole lees intact in the fermentation tank, cryo-extraction for 4-5 days at 10°C, then fermentation with native yeasts at 22°C for 14-18 days, then destemming and then transfer with the noble fine yeasts, maturing for 2-4 years in second-use barrels. This wine comes from one and only plot No. 4 of the single vineyard in a lot of water.

Pairs with:: Red meats, spicy sauces, traditional pies, game in various cooking versions, cheeses and cured meats and milk chocolates.

Description: A wine with great complexity, due to its variety. Ruby red color with violet highlights. A fruity bouquet impresses on the nose. Blackberry, ripe helmet, with notes of freshly ground pepper. The characteristic tomato and olive do not cover the rest of the aromas but are there as much as needed to highlight the typicality of the variety. The mouth is round, full, with a rich body, and acidity that proves its duration. The tannins, soft, are there to remind of the origin and to give the long maturation and duration over time. A long explosive aftertaste closes the organoleptic feast of aromas and flavors.

Serving temperature:16-18°C.