ORGANOLEPTIC CHARACTERISTICS Colour: intense ruby red, with garnet reflections as it ages. Bouquet: intense and persistent, ethereal, vinous, with hints of wild berries. Taste: warm and enveloping, full-bodied, rightly tannic. GRAPES 90% Cannonau, 10% native red grapes. PRODUCTION AREA Territory surrounding the winery, characterized by medium-textured soils composed of clayey limestone of Miocene origin, medium hilly location, sub-arid climate. PRODUCTION TECHNOLOGY After destemming and crushing, the grapes are sent to fermentation which lasts for 8-10 days at a temperature of 26°C. After racking, the wine is decanted into vitrified cement tanks where the malolactic fermentation takes place and, subsequently, it is aged for a few months. It is released for consumption no earlier than 10 April following the harvest. AGING It is preferable to drink it after at least a year from the harvest date, to allow the product to age in the bottle. It is a medium-aged wine, to be consumed within 3-4 years of the harvest date. STORAGE TEMPERATURE In cool, dry places away from light. SERVICE TEMPERATURE 18-20°C. COMBINATIONS WITH FOOD Ideal for roasts, game and cheeses with a strong and spicy taste.