A complex red wine with deep flavor, pronounced structure and a harmonious balance of fruit and spice.
Tasting Notes
Color: deep ruby. Flavor: Intense notes of blackcurrant, cherry and dark chocolate with shades of spicy spices and tobacco. Taste: saturated, with a good tannin structure, bright acidity and a long finish, with notes of dark berries and spices.
Vineyards
Sangiovese, Merlot, Cabernet Sauvignon. The vineyards are located in the region of Tuscany, Italy. The soils are limestone and clay, grapes are grown taking into account the ecosystem of the region.
Production Method
The wine is aged in new French oak barriques for 36 months, without racking. The barricas are made from the best batch of wood purchased at auction and aged for 5 years before use.
Hand harvesting, fermentation at controlled temperature, subsequent aging in oak barrels.
Food Pairing
It goes well with meat dishes such as grilled beef, fried lamb, pasta with meat sauces and mature cheeses.
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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