The grapes that make this wine are harvested in the Romagna area, both by hand and mechanically. They are destemmed, softly crushed, then fermented for 10 days at 25-26°C. The wine is kept in contact with the skins for 8 to 10 days. Malolactic fermentation happens thanks to a selected bacteria inoculation. The wine is then fined for up to 6 months in stainless steel tanks.
Intense ruby red with violet hues.
This wine combines black and red ripe cherries with a shade of tomato leaf and some spice too.
This wine is medium bodied, juicy and persistent. It combines perfectly both characters of the two varietals that make it.