Sourced from vines planted on ponca (Eocene clay-silt), mainly around Manzano and Buttrio .
Grapes are left overripe on the vine, harvested late to maximize phenolic ripeness .
Fermented at about 28 °C, with daily maceration and co-fermented malolactic fermentation occurring within the process, using either stainless steel or wooden open vats .
Aged for a minimum of 3–4 years in cellar before release, ensuring structure and complexity .
Color: Deep ruby-red with violet highlights .
Nose: Aromatic and intense—dark cherries, plums, subtle spice, and herbal-medicinal tones, supported by gentle oak and earthiness .
Palate: Full‑bodied with firm yet velvety tannins, balanced freshness, and concentrated flavors of plum, cherry, spice, and structure suited for long aging .
Best served at 18–20 °C, decanted beforehand for full aromatic expression .
Pairs beautifully with hearty dishes such as game, roast meats, and aged cheeses like Parmigiano-Reggiano and Pecorino .
Sourced from vines planted on ponca (Eocene clay-silt), mainly around Manzano and Buttrio .
Grapes are left overripe on the vine, harvested late to maximize phenolic ripeness .
Fermented at about 28 °C, with daily maceration and co-fermented malolactic fermentation occurring within the process, using either stainless steel or wooden open vats .
Aged for a minimum of 3–4 years in cellar before release, ensuring structure and complexity .
Color: Deep ruby-red with violet highlights .
Nose: Aromatic and intense—dark cherries, plums, subtle spice, and herbal-medicinal tones, supported by gentle oak and earthiness .
Palate: Full‑bodied with firm yet velvety tannins, balanced freshness, and concentrated flavors of plum, cherry, spice, and structure suited for long aging .
Best served at 18–20 °C, decanted beforehand for full aromatic expression .
Pairs beautifully with hearty dishes such as game, roast meats, and aged cheeses like Parmigiano-Reggiano and Pecorino .
