Vineyards Vineyards in Triveneto, Italy. Alluvial calcareous soil.
Winemaking After a soft pressing, the grapes are fermented for 12 to 15 days at controlled temperatures in small
stainless-steel tanks. The wine is then aged in oak for approximately 12 months.
Tasting Notes Color: Bright ruby with shades of violet.
Bouquet: Alluring aromas of black-cherry jam, cloves, and chocolate with hints of spice and
Taste: Elegantly balanced with rich fruit flavors and good acidity. A long finish with light almond notes.
Food Pairing Ideal with roast lamb, grilled salmon, poultry dishes, and aged cheese.
Additional Notes pair this wine with the following recipes by chef nick stellino: Pasta alla Russa