Suitable for red meat like sirloin, steak or fillet of veal. Best with white truffle and aged cheeses.
The Marches, Province of Ancona.
The ground is product of calcreous marl rock mixed with zones of brown red soil.
The grapes are picked by hand, with the bunches selected and immediatly processed with removal of stalks and soft pressing. The fermentation takes place in small cement tubs, with daily cap-plunging. Fermentation on the pulp runs for approximately 30 days. Following the drawing-off, 70% of the wine is aged in barrique and the remaining quantity in small barrels made of French oak, after which it is refined in bottles for at least 6 months.
A full ruby red with maroon tints, bouquet of mature red fruit and dried flowers, with hints of spices. Gentle tannins make the round, full taste harmonious and subtle.
It performs best following a lengthy period of aging in the bottle.