(From 2009 Vintage) Streaks of garnet giving way to intense ruby red. Candied fruits and spices that evolve into clean underbrush, tea, and amber notes. Enhanced by notes of red flowers, the aromas return on the palate transported by confident but not overbearing alcohol. The tannins and fresh acidity work in counterpoint to create a balanced, soft wine.
(From 2010 Vintage) After being destemmed and crushed, the must macerates with skin contact for approximately 10 days. Fermentation is carried out at 25-26° C.
Wine & Spirits(From 2004 Vintage) Rating: 92/100 - As reviewed by Wine & Spirits Magazine on 06/09. The aromas of bacon fat and smoke dominate the notes of rose and plum when this is first poured. A blend of negroamaro (85 percent) and malvasia nera (15), it gains depth with air, melding umami richness with vibrant acidity. Decant a bottle for braised boar.