6,7 g/ lit
North-east of Italy
16°- 18° C
Gravelly, sandy and rich in minerals
Medium-sized, tulip-shaped glass
Second half of September
Fermentation on skins lasts for 15 – 20 days at a controlled temperature of 26° – 28° C. Malolactic fermentation with further ageing in large barrels.
Intense ruby red with light garnet reflections. Intense fragrance enhanced by raspberry, blackberry and ripe red fruit rounding off to delicate vanilla notes. On the palate, it is dry, well-balanced and full-bodied, enhanced by sweet delicate tannins.
Excellent with ripe cheeses, it pairs well with chicken and other light meats as well as lightly-spiced dark meats.