Typical autumn red wine suitable for spicy and aromatic dishes (curry, saffron, allspice, pink pepper). Best with Italian traditional dishes: bucatini alla amatriciana or pennette all'arrabbiata.
Province of Ancona.
Clay and sandy texture of Miocene and Pliocene origin.
Fermentation takes place in small concrete vats which are wide and low to allow a large amount of contact between the skins and juice. Prolonged maceration for about 3 weeks. Maturation in oak for 5 months and bottle ageing in an air conditioned warehouse.
Deep ruby red colour with violet reflections. Intense, fruity and characteristic bouquet. Sapid and harmonic taste.
Wine with a very intense bouquet that best expresses its strength when young, within two years from harvesting.