The highest part of the Montemarano estate, with a South-East exposure.
Training system is the espalier with cordon pruning system
Period of harvest:
Beginning of ovember, manual harvest.
Classic red wine vinification, long maceration with the grape skins at a controlled temperature.
Refines for 30 months in French oak barriques and Slovenian oak barrels. At least 36 months in the bottle before release.
Full, complex, fine, with notes of tobacco, spices, cherry, berries and balsamic aromas.
It is enveloping, elegant and persistent with distinct notes of plum, bitter cherry, strawberry jam, black pepper and liquorice.
Hard cheese, truffles, porcini mushrooms. Ragout and dishes with long cooked sauces. Roasted red meats and spiced dishes.