Production
There's a focus on hand-pruning and harvesting in the vineyards. The wine is fermented in stainless steel with regular pumping over to wet the cap and to encourage extraction. After fermentation, the wine is aged for 18 months in Slavonian oak botti, then in bottle for at least 3 months.
Tasting notes
Ripe and savoury nose, with black fruit. The palate is brambly and spicy with juicy acidity balancing the ripe fruit, and fine tannins adding structure. A mellow, complex wine with a long savoury finish.
Food match
Anything from salami, through pasta dishes to lamb cutlets, sirloin steak, venison and mature hard cheese.
