Traditional vinification on the skins, with free-run juice left in contact with the skins for about 2 weeks. Alcoholic fermentation in stainless steel tanks at controlled temperature and followed by ageing before bottling
Inky red colour that precedes an intense, generous nose with plum and Morello cherry jam fragrances, and hints of parma violet. The dry, round, warm palate is velvety and firm, with a long, lingering, delightful finale of dried fruit and toasted hazelnut,