Complex aromas of red cherry, blueberry and brown spices. Full-bodied and deep with harmonious acidity giving focus to the red cherry, camphor and mineral flavors. Smooth tannins stain the palate on the long, firm finish.
Produced from four specific cru-level sites – Ceretta di Perno, Conterni, Merli and Vignane. Each lot was vinified separately. After destemming and light crushing, the must is sealed with CO2 for gentle, warm maceration of approximately a day. Alcoholic fermentation begins about 24-36 hours later from native wild yeasts only. Gentle maceration in upright open-top steel tanks for the first 9-15 days of the alcoholic fermentation. The wine aged 24 months in 500 liter French oak casks followed by 18 months in bottle.