Production zone: Lison Pramaggiore
Alcohol level: 14% vol.
Serving temperature: 18-20 °C
Recommended glass: Broad-bowled Bordeaux, narrowing towards the rim
The grapes are harvested in mid October. Maceration on the skins at a temperature of 28 °C, with frequent pump-overs, lasts for about ten days. When malolactic fermentation is complete, some of the wine is racked into French oak barriques, to be blended with the remainder, which ages in steel tanks, after maturation.
Deep, assertive ruby red; broad, long-lingering aromatics hinting at Parma violets and red berry fruits; intense, persistent flavour perked up by attractively husky tannins and a varietal twist of bitterness at the back.
Full-flavoured legume soups, mixed boiled meats and thin-sliced beef with rocket.