Wine-making techniques: Carefully selected grapes are hand-harvested and then macerated for 10-12 days. When the alcoholic and malolactic fermentations are complete, the wine is aged in small French oak barrels for 18 months. After blending the maturation continues in 35 hl oak barrels for 12 months and then in bottle for a further 8-12 months.
Tasting notes: Intense ruby colour with garnet reflections, pronounced and complex bouquet with hints of cherry, fruits of the forest, spicy scents of violet and tobacco and a suggestion of minerals. Elegant, smooth, velvety and intense it displays characteristic hints of plums, black cherries, black pepper and tar. It is full bodied and austere on the palate with balanced tannins and acidity. It will continue to age and develop for more than a decade.
Food pairings: It is an excellent accompaniment for roast meat, game, spicy dishes, truffles and mature cheeses such as seasoned provolone, parmigiano or gorgonzola. Serve at 18° C.