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ORGANIC EXAMINATION: Intense ruby red color and can take amber shades after some years of aging in the bottle. Characteristic and decisive aromas: the hint of ripe fruit, especially blackberries and sour cherries, fig jam and undergrowth. In the more aged versions emerge scents of undergrowth and spices, while the sweet sensation in the mouth is attenuated, leaving room for greater complexity and balance. The taste, soft with a definite note of tannins, the initial sweet sensation leaves room for a persistent note of black cherries and jam of red fruits and figs.
VINIFICATION: The grapes are left to dry for about 10 days on air racks, with direct exposure to the sun in the early days and then shaded by a special mobile cover designed and built by the company. After about 10-15 days and a careful selection, the dried grapes are de-stemmed and subjected to a light crushing to break the grapes, then started to macerate for about 8-10 days in stainless steel containers at a controlled temperature. After a gentle pressing
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