The destemmed and lightly crushed grapes are gravity-fed into tanks where, once fermentation has begun, they are left to macerate with the must for 9-12 days at 26 °C; after racking, the wine is aged in steel for at least 6 months; a minimum of 2 months in the bottle completes the refinement
Notes: Luminous and viscous ruby red; a broad and elegant nose with hints of ripe red fruit, Mediterranean herbs, and spicy notes; it manages to express aristocracy and richness despite its youth; lively and generous, iodized and fleshy, it expresses itself with biting but not aggressive tannins, which, supported by an underlying savoriness, give impetus to the fruity and balsamic notes
Pairing: First courses with strong seasonings, tuna and grilled red meats, feathered game, Sardinian Pecorino Fiore cheese
