Wine made from vines that are at least 70 years old, on average, trained using the alberello method. This wine requires perfectly ripe grapes, strictly selected and picked by hand. Long fermentation at a strictly controlled temperature of around 20°C allows the extraction of 17% alcohol without any residual sugar. The wine then ages for 12 months in steel tanks, followed by 12 months’ bottle ageing. Dull ruby red wine, verging towards garnet as it ages in steel and in the bottle. Rich and fragrant ethereal notes distinguish the bouquet of this broad and enveloping wine which releases clear nuances and scents of cherries in alcohol, blackberry jam, blueberries and blackcurrants. The palate reveals a strong, consistent impact, highlighting the powerful structure of the fruit, added to the pleasant and exuberant tannins that release a hint of cocoa and liquorice in the finish; it is a dry, warm and complex wine, intense and concentrated. Impeccable with bucatini with meat sauce, stewed pork, stewed tripe and tripe rolls, and roast meat. Delicious with medium and very mature cheeses. This is a wine that can also be enjoyed as a drink on cold winter evenings.