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 3 to 6 months in stainless steel tanks.
Ruby red, with purple hues.
Very typical fruitiness, given by aromas of ripe cherry and black-berry.
Perfect balance between body and freshness. Fine, but playful on the palate and persistent.