Deep garnet-red in colour, it displays aromas of dried fruit, exotic spices, white pepper and chocolate.
The mouth feel is round and intense, with layers upon layers of soft elegant tannins, vanilla, prunes, coffee and underbrush.
The finish is elegant and persistent and extremely well-balanced.
HARVEST AND APPASSIMENTO: The grapes are carefully picked by hand in early/mid September. The grapes are placed in small wooden crates of 5 kg each. The crates are then placed in the “fruttaio,” a well aerated loft, and are left there to dry at a controlled temperature and humidity for approximately 10 days. During this “appassimento” the grapes will lose – depending on the vintage – up to 40% of their original weight in water. This “drying process” will concentrate their colour, substance and aromas.