Pre-fermentation maceration of the clusters at 5 °C for 10 days, followed by fermentation with native yeasts for 10–15 days, at a temperature of 26 °C. Post-fermenting maceration of 7-10 days. Having undergone malolactic fermentation in first and second passage barriques the wine is returned there after racking to age for 14-18 months. After ageing and before being bottled, the wine is aged for a further 12 months in barrels. As set down in the regulations, the wine is bottle aged for one more year before being put on the market.


Vibrant, glowing ruby red colour and a generous, complex nose with distinct hints of morello cherry and echoes of vanilla, with a warm, spicy finish. A truly strong personality for a wine with amazing balance and silky tannins, that linger but in just the right measure.


Wine Spectator – 91 points
Guida Doctor Wine 2019 – 96 points
Bibenda 2019 – 5 Grappoli
Vini d’Italia Touring Editore 2019