Additional information
| Soil | Ghiaioso of alluvial origin |
|---|---|
| Grapevine | Guyot-trained with north-south exposure |
| Variety | Merlot 100% |
| Collection | Grapes collected in plateau and left to dry for 20-30 days. This technique allows to improve the color and decrease the vegetal notes. |
| Winemaking | The grapes are then crushed and then fermented with a maceration of about 15/20 days. After racking it is refined in small barrels for about eight months. |
| Sensory Analysis | It has an intense ruby red color with slightly purple and aged shades will take on a pleasant intense garnet color. The scent is intense with ripe red fruit (marasca, blueberry and dried plum), broken of vanilla and bitter cocoa. The flavor is robust, full-bodied, round, harmonious along with a sweet finish with sensations of jam. |
| Abbianamenti | Aristocratic wine for roasts, game, game and aged or meditation cheeses in front of a lit fireplace. |
| Temperatura | 18-20 °C |
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