Traditional red dry wine of intense structure with excellent minerality, from a high hill vineyard, produced with the double fermentation method. The first fermentation is done in November, and the second fermentation is done with added dried pressed grapes from Amarone Valpolicella DOCG in January. Fermentations are done in the patented tank Fermentino Ca’Botta® for an extra potent body.
Intense ruby red wine. The bouquet is rich in a variety of red berries, cherries, spicy herbs, and plums, combined with notes of chocolate, smoke, and minerals.
The taste is full of ripe cherries, blackberries, blackberries with tones of white pepper. Soft and elegant tannins and balanced acidity leave a feeling of freshness and desire to try this wine again and again.
This wine is perfect for meat dishes, such as venison and red meat. The wine is ready for use immediately after opening the bottle, but for an optimal taste and an elegant flavor, it is advisable to oxygenate the wine for at least 30 minutes.