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An aromatic and harmonious red with vibrant notes of red fruit on the nose and palate. An ideal match with appetizers, pasta, and roasted meats.
Fermentation: The grapes are destemmed and then allowed to ferment on the skins for about ten days. During skin contact, the wine is briefly pumped over the cap.
Aging: When malolactic fermentation is complete, the wine matures in steel and medium-sized oak barrels, and then in bottle.
Grape varieties: 90% Nerello Mascalese and 10% Nerello Cappuccio
Altitude: 450m - 550m ASL
Vineyard age: 35-year-old vines
Exposure: South-East
Soil: Volcanic
Alcohol: 13.5%