Romagna DOC zone, Emilia-Romagna, north central Italy. Calcareous soil with well-drained clay.
Hand-harvested grapes undergo a controlled winemaking process to preserve typical varietal characteristics. The wine is fermented in temperature controlled stainless steel for about 2 weeks to
obtain optimal extraction of fruit and soft tannins. Malolactic fermentation is followed by a short
period of lees aging in stainless steel to add complexity but without overwhelming the wine’s varietal freshness.
Color: Deep red.
Bouquet: Violets, spice, cherry, raspberry, and plum.
Taste: Medium bodied, well balanced with supple tannins and black-fruit flavors. Clean finish.
Perfect with spicy pastas, red meats, and poultry as well as aged cheeses.