Suitable for braised meat or grilled meat, roast duck or goose and tripe. Good with fillet entrecòte of beef, ossobuco of veal, shank and aged cheeses.
The Marches, Province of Ancona.
Medium mix, composition roughly balanced between sand, clay and mud, with prevalence of limestone.
In a fermentation tank with cap-plunging of the grape pulp and prolonged maceration of the skins. Refinement in small barrels made of Allier and Slavonia oak for at least 18 months, followed by maturation in bottles for 6 to12 months.
Deep ruby colour with maroon tints. Bouquet of ripe red flowers with spiced, airy scenting, tangy, dry, harmonious taste.
Should be consumed 3 or 4 years following harvesting.