(From 2013 Vintage) while the must ferments grape skins are left macerating for a period which lasts from 7 to 10 days according to the harvest in order to enhance the extraction of phenolic compounds including tannins, anthocyanins and fruity aromas. Alcoholic fermentation takes place in stainless steel tanks. this intense wine is apt for a wide variety of meals. It is also particularly suitable for pairing with traditional Abruzzo dishes, haggis, meat sauces, red and white meat courses, pizza and mature cheeses.
(From «nv» Vintage) Color: Deep ruby red color, little transparency Bouquet: Intense, clean and pleasing aromas of black cherry, blueberry, plum, carob and violet followed by pleasing aromas of walnut-husk Flavor: Good balance, agreeable tannins, good body and intense flavors