The grapes are de-stemmed, crushed, and put together with the skins in concrete vats for a maceration that can last 10 to12 days; two daily pumping-overs. Some rackings at the end of fermentation.
In new 225-liter French oak barrels for 18-24 months, one weekly batonnage for the first 3 months.
Alcohol content: 14 % vol.
Deep dark ruby red color, it’s an intense, perfumed, almost hedonistic wine with overtones of liquorice, wild herbs and subtle oak backed by fine tannins and long savory finish.
It goes well with tagliatelle with hare sauce, stewed hare, stewed spicy meat, roe deer, wild boar; well seasoned cheeses like Castelmagno from Piedmont and Bitto from Valtellina.
Serving temperature 18°C