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.