Red wine from Italy with a rich taste, good structure and soft tannins. Aroma: notes of ripe cherry, black currant and light spicy undertones. Taste: round and balanced, with soft tannins, fruity acidity and a long finish.
Tasting Notes
Flavor: notes of ripe cherries, black currants and light spicy shades. Taste: round and balanced, with soft tannins, fruit sourness and a long finish.
Vineyards
Vineyards are located in the Montepulciano region, Tuscany, Italy. The soils are limestone and clay.
Production Method
Wine does not pass a long aging in oak barrels, which preserves its freshness and fruitiness. It is aged in steel tanks. Usually, such wines are ready for consumption immediately after release and are not intended for long-term storage.
Grapes are harvested manually, after which the traditional fermentation takes place at a controlled temperature. After fermentation, the wine is aged in steel tanks, which helps to preserve its freshness and purity of aroma.
Food Pairing
It goes well with pasta with meat sauces, steaks, baked bird 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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