Dry red wine with a rich taste, well balanced and with a pronounced tannin structure, with a long finish.
Tasting Notes
Deep ruby-red. The aroma combines notes of dark berries (cherry, blueberries), with the addition of spicy shades, chocolate and light wood nuances. The taste is harmonious, with rounded tannins and balanced acidity, revealed by notes of ripe fruits, tobacco and spices, with a long, velvety finish.
Vineyards
Located in the Tuscany region, in the Montapulciano zone. The soils have a predominantly clay-lime composition, which allows you to get wines with a rich texture and good preservation. The height of the vineyards is 300-600 meters above sea level.
Production Method
24 months in large oak barrels.
Hand harvesting, fermentation at controlled temperature in steel containers, then aging in oak barrels and bottles.
Food Pairing
Perfect for meat dishes such as roasted beef, lamb, pasta with meat sauces, pizza, as well as mature cheeses and jerky meat. It is recommended to serve at a temperature of 18–20 °C.
Wine is not just a drink — it is a whole experience. Its taste is influenced by serving temperature, the glass, aeration, and even how you take your first sip.
The right serving temperature is one of the key factors. Red wines 14–18°C, white wines 8–12°C, sparkling wines 6–8°C.
The best choice is a tulip-shaped glass (350–450 ml) with a narrowed top. Always hold the glass by the stem to avoid warming the wine.
Helps open up aromas and flavours. Red wines — 15–40 min before serving, whites and sparkling wines are served immediately after opening.
Quick tip: gently swirl the wine in the glassFirst sip — small, spread the wine across your palate.
Second sip — assess the balance of sweetness and acidity, fruity and spicy notes.
Before sipping, inhale the wine aroma without swirling, then gently swirl and inhale again. Note fruity, spicy, floral and woody notes.
Reds — meat, pasta, cheese
Whites — fish, seafood, poultry
Sparkling — appetizers to desserts.
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