The ingenious inhabitants of these valleys had understood that the “poggi” ( meaning the terraces) were the only solution in order to make a territory that has an almost mountainous morphology cultivable.
From some of these sunny terraces come the grapes that give the origin to this red, blending of Shyraz, Merlot and Ciliegiolo.
The must ferments for 15 days at a temperature between 22° and 25° in temperature-controlled stainless steel tanks.
The entire mass is subjected, even several times a day, to facilitate the passage in the solution of the compounds present in the marc.
The subsequent malolactic fermentation also carried out in stainless steel, smoothes the edges of the malic acid, giving softness and roundness to the product.
Intense ruby red in colour, it has aromas of ripe red fruits, herbaceous notes and hints of black pepper.
In the mouth, fine-grained tannins and an important structure, are supported by a proper alcoholic note.
Before commercialization, it rests in the glass for at least 4 months.