Vinification: After destemming and crushing, the grapes undergo fermentation and maceration for 12-14 days in temperature-controlled stainless steel tanks, maintained at 25-28°C. During this time, the must is regularly pumped over, allowing it to fully absorb the noble tannins characteristic of bush-grown Carignano grapes. Following malolactic fermentation, the wine is aged in small, fine-grained French oak barrels (first and second passage) for 10-12 months, enhancing its biochemical, aromatic, and structural qualities. Additional bottle aging for several months allows the bouquet to further evolve.

Tasting notes: Deep ruby red colour. Intense aromas of blackberry, blueberry, vanilla, myrtle, leather, and licorice. On the palate rich and velvety with great structure and a long, aromatic finish—an elegant, full-bodied wine.

Foodpairing: It matches red meats, wild boar, roast suckling pig and mature Pecorino cheese

Alcohol content: 14.50% vol.

Serving temperature: 16°-18°C