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.