The bottle is made at double cooking at 560°, decorated with manual screen printing with very fine sand and 980/1000 silver and sealed with shellac.
In trunconic wooden barrels of 5000 litres at controlled temperature of 26/28 °C with maceration (skin contact) for at least 22/25 days.
24 months in French oak barriques, bottle fining for at least 12 months.
Roasted Duck breast, Roasted stuffed pheasant. Roasted veal and grilled red meat.
Lively ruby red with garnet hues. The aromas are fruity with notes of cherry jam, dried plum and toasted carob with hints of coffee, milk chocolate, toffee. Opening into the glass it expresses spicy aromas of cinnamon, star anise and black pepper with pleasant puffs of cinchona, blond tobacco and leather. The olfactory amplitude anticipates the great elegance and nobility of taste. It is a warm wine with a refined structure with paradigmatic tannins for their integration and therefore a rare workmanship. The acidity supports and participates in the dynamics of the wine making the sip exhilarating and highly drinkable. The aftertaste is very long in persistence with toasted aromas and a pleasant dehydrated orange and saline minerality.