Fermented in stainless steel vats. Maceration for 12 days. Refined into big wooden casks for 12 months and for further 6 months in bottles.

Pale ruby to tawny. Complex and elegant nose of small, wild red fruits, forest undergrowth, crushed stones and hints of cinnamon. Weightless palate, light to medium body, refined with lively acidity, noble tannins and a long spicy finish.

Suitable for dishes as agnolotti (sort of ravioli with forcemeat), risotto, polenta, black grouse or pheasant, grilled meat, salami and slightly mature cheese.