Vinification: fermentation at 30 ° C / 85 ° F, skin contact time of 28 days. Malolactic completed. Aging: 36 months in large oak barrels, 6 months in bottle.

Solid structure, intense minerality, spicy fruit, slow maturing tannins. Full body vintage with intense and rich fruit, ripe, powerful tannins and very long finish.

Fresh egg-pasta dishes, risotto, white and red meat, game, venison and aged cheese.