Manual harvesting with accurate selection of grapes. Destalking and crushing with maceration of the skins in stainless steel at 26°C for around 15 days . Soft pressing and selection of the different portions of must. Aged in stainless steel for 4 months and bottled in March- April.
Tasty pasta dishes, grilled meats, semi-seasoned and aged cheese, cured meats of Molise tradition.
Deep and lively ruby red; characteristic spicy scent anticipates fragrant traits of cherries, morello, plum and pot herbs. In the mounth it is soft and smooth with delicate tannins and good freshness. Great persistence with return of pleasant peppery notes.