Ideal pair with game meats, a truffle risotto or with porcini mushrooms, without forgetting the chocolate-based desserts black.
Serve at a temperature between 16-18C.

The grapes are harvested in October by hand and transported in crates before drying in a attic. This is the passageway. The grains are spread in perforated boxes to guarantee ventilation constant. They dry there for a period of 100 to 120 days, until they lose at least half of their weight. They are then crushed and then vinified with aging in barrels.

Intense ruby red color. Powerful and concentrated, the nose opens with notes of cherry, plum and dried fruit before leaving room with more full-bodied and chocolatey notes. Warm and melting palate, structured by tannins of great finesse evolving persistently on a slight final bitterness.