Deep red crimson color. A confective profile of red cherry, dried plum, chocolate and coffee. Fine grained tannins with a creamy palate, and a lingering sweet finish.

Pairs well with stewed meat, goulash, roasted deer, and hard ripened cheese.

The winemaking process starts by carefully sorting Sangiovese grapes which are destemmed and gently crushed into a stainless steel tank, and inoculated with a selected yeast strain. Maceration lasts 3 weeks, and fermentation is tailed off until it has reached a natural balance of sugar and alcohol. The wine is aged in concrete tanks for 6 months and then bottled.