Vinification: the grapes are vinified separately, in “Tini” (large oak barrels), 52 hectoliters with a long maceration of the must with the skins.
Maturation: before the malolactic fermentation, the wine is transferred in new small casks (225 liters), where it matures for at least 18 months.
Refining: only in magnum and double magnum for at least 10-12 months.
- Color: intense red ruby with tints of garnet red and violet.
- Scent: etheral, floral, intense, full, with hints of plums, black berries, spices and noble wood.
- Taste: full bodied, harmonic, remarkably persistent and reasonably tannic.
Alcoholic content: 13,5-14% by VOL.
Serving temperature: 18°C in ample glasses for red bodied wines.
Gastronomic accompaniment: optimal with red meats, wild fowl, mature cheese and important dishes, even if elaborate
Bottled originally from AZIENDA VINICOLA BENANTI SRL-VIAGRANDE (CT) ITALY