After drying the grapes in a drying chamber until December, they are crushed and destemmed, then macerated and fermented for about 20 days at a controlled temperature of 20/24°C. The wine then matures in French and American oak barrels of 20-40 hectoliters for 12/18 months.
the color is intense red, the scent a multi-layered range from fruit, especially cherries and marasca cherries, to spices, such as cloves and cinnamon with a finale of licorice and cocoa.
The taste? Don't write too much about it, just drink!
