Corvinone, Rondinella and a small percentage of Molinara
Between the end of December and the end of January grapes are pressed in a de-stemming winepress and then left to macerate at a cold temperature for 7-10 days, followed by a 20-day fermentation in steel containers with automatically controlled temperature and indigenous yeasts. 1/2 rimontage is carried out.
The wine is aged in oak, cherry and chestnut barrels, and a small part in mulberry wood barrels for 24 months, then in bottles for 6-12 months.
Alcohol content: 15.5 % vol.
Ruby red color with garnet reflections.
Bouquet of dried flowers, black cherry jam and sour cherry; hints of sweet spices, boero chocolate, wild flower honey, vine bark and green olives are detectable.
Typical flavour of Marano tart and elegant, dry and a little sweet, warm and smooth flavour, with a velvety, smooth tannin palate.
Ideal with game and braised, stewed or salami red meats, grilled meat, slightly spicy mature cheeses. Try it with donkey stew.
Serving temperature 18-20°C