Category
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On the nose it is persistent, characterized by perfumes of cherries mingled with gentle spicy notes, especially black pepper. |
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Crostini, especially topped with mushrooms or chicken livers, Pecorino cheese, Pasta with meat and tomato sauce, Bean or chickpeas soup, flavoured with rosemary and of course beef and Florentine T-bone steak |
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Harvest Method Machine Harvest | ![]() |
ABV % 12.5% | |
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Serving Temperature Serve at 16-18°C | ![]() |
Vintage 2014 | |
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Vinification Process Maceration on the skins takes place during fermentation and lasts approximately 8 days. Fermentation takes place at a controlled temperature of 28-29°C. Frequent pumping over and delastages are made to ensure an intense and persistent fruit aroma. | ![]() |
Bottle Size 750 ml |