Vineyards in Triveneto, Italy. Alluvial calcareous soil.
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.
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.
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