VINIFICATION

The carefully selected grapes are harvested by hand when perfectly ripe, after a delicate destemming, the berries are softly pressed and vinified in containers at a controlled temperature.

The fermentation is carried out by the yeasts naturally present on the grapes and the contact with the skins is prolonged for about 4 weeks, during which daily pumping over is carried out in order to have an extraction of the noble substances contained in the skins.

Once the skins and the wine have been separated, the malolactic fermentation starts which takes place spontaneously, one part in steel and one part in barrique. This is followed by an aging of the individual varieties for about 15 months in French oak barriques.

The wine is not subjected to clarification or stabilization to maintain the organoleptic characteristics unaltered. It is then bottled and subjected to subsequent refinement for at least 6 months before being placed on the market.

TASTING NOTES

Deep purple color but not impenetrable, in the glass it releases notes of cassis, lily of the valley and blackberries, centifolia rose and candied violet, nuances of lavender and Tuscan spigo and a touch of mustard and black pepper to give rhythm to everything.

The sip is soft and well defined in style.

Structure and fruit are accompanied by spicy and balsamic notes.

A modern wine, with strong and affable tannins.

Final that melts in sweetness while maintaining the intriguing prospect of further refinement.