Made from Montepulciano grapes harvested in mid-October, with a yield of about 70 quintals per hectare.
After macerating on the skins for about 48 hours, spontaneous fermentation takes place with the help of a pied de cuve. It is then refined on the lees for four months, before resting in the bottle for another two months.
Typically ‘cerasa’ pink with ruby reflections, it is notably intense on the nose, its identity is immediately recognisable in the generous hints of red fruit, cherry, plum and raspberry, followed by olive and rhubarb.
The taste is full, sensual and bewitching. It is long in the mouth, making it persistent and satisfying on the finish.