|Production area: ||Romagna, Faenza hills.|
|Vine: ||Uva Longanesi.|
in purity only in the best years. At the end of june, in order to obtain a better quality, the grapes are accurately thinned out; then selection of sun-facing bunches of grapes; the vintage is made in crates.
Wine making on the vinasse for about 15 days, with frequent refitting. Improvement in French oak barriques for about 18 months. Refining in bottle for 6 months.
|Colour: ||intense garnet red.|
|Smell: ||little underwood fruits, characteristic.|
dry, full-bodied, lightly tannic and persistent.
|How to serve: ||serving temperature: 20°/22° C; in a balloon glass;|
oxygenate in decanter.
|Serving suggestion: ||grilled red meat, rost meat, game.|
keep the bottle in horizontal position, in a dry, cool and prefarably dark place.