Production techniques: harvest in the second half of September, vinification with 3 daily pumpings over at a controlled temperature of 28°C and 2 weeks of maceration. After racking and subsequent malolactic fermentation, the wine is matured in Slavonia oak casks for 12-18 months and then further matured in the bottle for at least 6 months.
Color: ruby red, verging on garnet with aging.
Bouquet: delicate, intense, with notes of marasca cherry and dry fruit.
Taste: dry, balanced and persistent, slightly tannic.
Alcoholic strength: 13, 5% vol.
Serving suggestions: roasts, braised meats, red meats and game.
Serving temperature: serve at 18-20°C, uncork half an hour before serving.