Harvest: selected clusters, picked by hand. Training: Abruzzo pergola. Fermentation: alcoholic, at controlled temperature, followed by malolactic, and settling in stainless steel tanks. Ageing: in stainless steel tanks and in barriques.
Colour: red, with purplish nuances leaning to garnet when aged. Nose: intense hints of cherry and strawberry, with forest berries and elegant vanilla notes. Palate: muscular and full, with feisty red berry, pepper and spice notes, closing persistent on silky, caressing tannins.