Harvest: October. The grapes are harvested by hand into crates.
Vinification: Natural yeasts and spontaneous fermentation at controlled temperatures in stainless steel. Alcoholic fermentation takes place at 28°C with daily delestage. The maceration phase varies in duration from year to year.
Ageing: 6 months in small oak barrels.
Bottle Ageing: 6 months.
Oenologist: Niccolai Mirko
Agronomis: Federico Becarelli
Tasting notes: delicate aromas of sour black cherries, violet, currants and strawberries. Smooth, balanced, and full on the palate.
Serving suggestions: First courses with meat sauces and meat-based main courses, barbecues and mature cheeses.