Intense ruby red, with slightly garnet reflection. Wide, intense, and persistent bouquet, with pleasant sensations of candide ripe fruit and clear scents of spices. Harmony and balance between its flavors grant this wine a bouquet that is typical of the land it comes from flavor: full-bodied wine and persistent. Its good alcoholic contents, low sourness, and soft pleasant tannins make this wine warm and corpulent. Its remarkable intensity and persistence give it a wide, long-lasting taste. It's recommended for important occasions, perfect with red meat, game and typical spicy cheeses; excellent as meditation wine.
Winemaking is carried out in respect of tradition and observing the most up-to-date red winemaking methods. A brief crymaceration is performed once the best grapes have been selected and derasped; with this process skins are kept in contact with must at a controlled temperature of 28–30 degrees F for about 30 days. About 18 hours after the pressing, a little quantity of must is separated from the skins to achieve a more intense concentration of grapes' typical flavors in the remaining must. While the skins are kept in contact with the must, periodic reassemblies and delestage are performed to allow a complete mixing up of skins and must and obtain the extraction of the skins' noble elements that will bring wine's personality. Once the alcoholic fermentation and the extraction stages are finished, the so obtained wine is separated from the skins by a soft pressing and is poured into small French oak barrels (barriques), where the following malolactic fermentation takes place. Ripe and refining in barriques last for 8 months, until the wine is ready to be bottled. The wine is released on the market after further six months of refining in the bottle. The rules required by regulations for organic wine production are observed during all winemaking's stages, in order to assure and protect wine's genuineness and healthiness.