SENSORY ANALYSIS
Intense ruby red color, concentrated; rich aroma with notes of red fruits and spices.

VARIETY: Montepulciano
SOIL: Clayey, south/southeast-facing.
VINIFICATION: Gentle crushing. Maceration and fermentation in temperature-controlled tanks. Fermentation temperature: < 25°C. Fermentation duration: 10 days. Rest on fine lees for 3 months. Ageing in large barrels for 2 months.
ALCOHOL: 14.5%

Food Pairings:
Red meats and game.