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 and garnet notes. Nose: hints of cherry and red berries woven into a well-balanced profile showing the vanilla influence of the wood. Palate: notes of cherry and red berries, liquorice and spice. Full-bodied and lingering with a tannin-rich mouth.