Production Area: family owned vineyards in Lapio and Montemiletto.
Winemaking: carefully selected grapes; maceration on the skins for 10-12 days at 28°C. Aged in French and traditional Slavonian oak barrels for at least 24 months and then for additional 24-36 months in the bottle prior to release.
Tasting Notes: intense ruby color, with garnet reflections. Complex bouquet on the nose with hints of black cherry, violet, spicy scents and tobacco, as well as tar and mineral notes. Full-bodied, elegant, smooth, velvety on the palate, with balanced tannins and aromatic intensity. Excellent aging potential.
Food Pairings: all roasted meat, beef fillet, rib-eye steaks, grilled lamb chops, game, spicy dishes, mushrooms, truffles and aged cheeses, such as aged provolone, Parmigiano Reggiano or gorgonzola.
Best served at 18° - 22°C.