Bright red with violet reflections. Intense and aromatic on the nose, with floral hints of rose and spicy notes. Harmonious and velvety flavor, pleasantly savory and dry.

Excellent as an aperitif, perfect with appetizers, white meat,
and bagna cauda.

Macerations on the skins in temperature-controlled automatic steel fermenters, with repeated pumping-overs and aeration until the complete conversion of sugars to alcohol. Racking and aging in contact with fine lees follow to facilitate malolactic fermentation.