A complex, elegant red with a rich bouquet and a well-balanced palate, where fruit and oak notes come together in a deep, lingering finish.
Tasting Notes
Intense notes of dark berries — blackcurrant and cherry — with hints of spice, chocolate and a light touch of oak. Rich and full-bodied, with bright fruit and soft, rounded tannins balanced by fresh acidity.
Vineyards
Sangiovese and Cabernet Sauvignon from vineyards at 300–500 metres above sea level, where the grapes ripen well.
Production Method
Hand-harvested with only the best berries selected; fermented at controlled temperature to keep the fruit bright.
Food Pairing
Steak and grilled meat, pasta with meat sauce, aged 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.
Русский
English
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