Grapes variety: 40% Albarossa – 40% Barbera – 20% Cabernet Sauvignon.

Wine production method: de-stemming and crushing of the grapes; the must obtained, together with the grape skins, begins the fermentation with natural yeasts. Pumping over is repeated many times for the extraction of colour and aromas. The alcoholic fermentation continues for at least 15 days and, after the drawing off, the wine is kept at a suitable temperature to favour malolactic fermentation. The refinement, for minimum 2 years, is in French oak barrique

Colour: intense ruby red with purple reflections.

Scent: intense fragrance notes with scents of raspberries, berries and floral hints, spices and liquorice.

Taste: full of extractive substance, full and rounded with gentle tannins and sweet and persistent hints in the end.

Serve with: cold meats, pasta dishes, red meats roasts, braised meats, game and seasoned cheeses.

Serving temperature: 16/18°C.

Storage: bottles stored in a cool, dry and constant temperature can be stored for at least 10 years