Harvesting Period: from 25th October to 5th November
Winemaking: Permanence on the skins for 18 days with pump-over in air, followed by settling of must in big barrels. The wine undergoes ageing in barriques and barrels of 10hl for 12 months; then it rests in bottles for 12 months.
Chemical Cha racteristics: Alcohol 14 % Vol.
Best expression: 8-10 years
Colour: Ruby red
Nose: Complex, continually evolving; fruity and flowery nuances which are reminiscent of small wild berries and dried red flowers
Palate: Warm, balanced, tannic, enhanced by the spicy nuances deriving from the barrique
Abruzzo cooking Matching: Gnocchi with duck sauce, barbecued lamb meat
Cheeses: Abruzzo pecorino cheese
Serving temperature: 18°-20°C