Vineyard: Bolgheri 

Vinification: The grapes were destemmed and given a soft pressing. The fermentation and the period of skin contact between the wine and the skins took place in temperature-controlled stainless steel tanks and lasted from ten to fifteen days at temperatures between 28°-30°C. A part of the Merlot and Syrah musts was fermented at lower temperatures to better conserve their varietal aromas. The malolactic fermentation, which took place partly in small oak barrels and partly in stainless steels. The Cabernet Sauvignon was then blended together with the Merlot and Syrah and the resulting wine put back into small oak barrels where it reposed before being bottled. 

Tasting Notes: Intense ruby red color. The nose presents the notes of red and black berry fruit which are characteristic of this vintage and capable of giving the wine an excellent concentration. Sweet spices and a hint of liquorice complete the bouquet. The palate is well structured, persistent, and highly pleasurable in its fruity finish and aftertaste. 

Paired with: Spaghetti with tomato sauce, cold meat and cheeses. 

Served at: 16-18°C 

Aging potential: Now and for the next 8 years.