In steel vats at a controlled temperature between 25 and 28 °C, with maceration on the skins for 15 – 20 days.
Maturation and ageing
20 – 22 months in large oak barrels and at least 6 months in the bottle.
Sensory characteristics and recommended pairings
Elegant, with typical hints of gladiolus, rose and
red fruits intertwined with balsamic notes after a few years’ bottle ageing; firm, balanced and with just the right amount of tannin in the palate. A highly characteristic wine to accompany pasta dishes with elaborate sauces, red meats, truffles, and soft and mature cheeses.
Serve at 18 – 20 °C.