After crushing, the grapes are fermented in stainless steel tanks using selected yeasts. The must is pumped over the skins twice a day to give colour and tannin. After 15 days the wine is racked to large oak botti (30-60 hl) for 14 months. The wine is refined in bottle for at least a further 12 months before release.
Aromas of violet, bramble, dried fruit and a hint of spicy oak. The palate has plum, wild cherry fruit, lightly balsamic notes, juicy acidity and supple tannins - with hints of pepper and spice on the long finish.
Fantastic with a Florentine steak!