ORGANOLEPTIC CHARACTERISTICS
Colour: ruby red with purplish reflections, tending towards garnet with ageing.
Bouquet: intense and persistent, ethereal, vinous, with hints of raspberry and cherry.
Taste: warm, rightly tannic, persistent, with a delicate herbaceous vein.
GRAPES
90% Monica, 10% native red grapes.
PRODUCTION AREA
Territory surrounding the winery, characterized by soils of
medium texture composed of clayey limestones of origin
Miocene, 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. Upon racking, the wine is decanted into vitrified cement tanks where the malolactic fermentation takes place. After an aging period of a few months, it is bottled and marketed no earlier than 1st April following the harvest.
AGING
It lends itself to aging of 3-4 years from the harvest.
STORAGE
In cool, dry places away from light.
SERVICE TEMPERATURE
18-20°C.
COMBINATIONS WITH FOOD
Dry soups, risottos, lean meats and medium-aged cheeses.