Good with meat or game (like pheasant, partridge and woodcock) with truffle, pigeon and aged cheeses.
A single vineyard of 2 hectares located inside the Conero Park, in the Montacuto district.
The ground is the product of calcareous marl rock mixed with brown red soil.
The best grapes, that matured later, were selected and picked by hand. At least 50% were dried in small containers for 1 month, while the remaining quantity were immediately processed with removal of stalks and soft pressing. The fermentation took place in small concrete vats to allow contact between skins and juice with daily cap-plunging. Maceration on the pulp ran for about 30 days and, after the drawing-off, the malolactic fermentation was completed. The wine matured in French oak barriques for 15 months and was then refined in bottle for at least 1 year.
Deep ruby red in colour with maroon tints; intense and persistent, bouquet of mature red fruit and candies, with hints of spicy, cacao, tobacco and coffee. Gentle tannins make the round, full taste harmonious and subtle.
A wine with noteworthy structure and body, it performs best following a slow period of aging in bottle. Its strength makes the wine live for many years.