(From 2011 Vintage) The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. The juice is left to macerate on the skins for about a week in rotating temperature controlled stainless steel viniﬁ ers at a temperature of about 8286°F. The wine is then placed to age in large Slavonian oak casks.
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Wine & Spirits(From 2008 Vintage) The favorite of many who have discovered this delicious grape grown in Abruzzi. Smooth, round, fruity and spicy, it's as easy to match with pasta as it is with beef. Try it instead of Valpolicella or Chianti the next time you need a tasty weekday red.