In oak barrels for 10-12 months, depending on the vintage, followed by a short stay in stainless steel vats.

Grilled red meat, pasta with sauce, fermented cheese and roast meat.

Predominantly red and brown soils on debris, calcareous marl, and basalt.

Full-bodied, with hints of black cherry and well-ripened fruit, complemented by subtle spice and a touch of vanilla. The palate is rich and velvety, with balanced acidity, smooth tannins, and a long, satisfying finish.