Color: Deep ruby red colour.

Aroma: Forest bouquet, plums, jam, spices, tobacco, black pepper, eucalyptus.

Taste:  Intense, warm and delicately tannic. Vinous and clean palate. The finish is sweet and firm at the same time, slightly spicy.

Soil: Morainic.

Pruning System: Guyot.

Yield: 60 tonnes per hectare.

Winemaking Technique: The grapes are laid in special trays in a cool place to undergo appassimento for 50/60 days.The grapes are fermented in stainless steel vats at a controlled temperature for approximately 20 days. The wine is left to mature in barriques for at least 36 months.

Alcohol Content: 17% by vol.

Serving Temperature: 15 – 16°C.

Cabernet Sauvignon 100%.

Only the best clusters are harvested by hand at the beginning of September.

Ideal with red-meat based dishes, wildfowl, game and braised meats.
It also matches perfectly with mature cheeses or fatty fish such as eel.