Birth: from native grapes such nerello hood nocera, acitana, tignolino, Galatena, calabrese .....
Winemaking: traditional red, fermentation in small stainless steel tanks with thermal conditioning of fermentation and maceration.
Aging and maturation: in small barrels and new ditroncais Allier for a period dependent on the structural composition vintage. Stop in the bottle at least 18 months.
Storage: 5 to 10 years, in particular harvest even beyond.
Service: at 18 ° C in large glasses stppando 30 min. before.
Tasting notes: COLOUR ruby red with garnet with time tending to brick, PERFUME ample and intense with notes of jasmine, cardamom and ripe red fruits on background spicy combination of vanilla and noble wood, TASTE asciuto, velvety and enveloping, you feel the sweetness tannins, long and persistent sensations.
It goes: a meat roast or casserole with Mediterranean herbs, game and mature cheeses.