Made from Cannonau grapes harvested by hand in the last 10 days of October and placed on racks to dry out completely. It is fermented on the skins in temperature-controlled steel tanks for 15 days, after which it is transferred to 500 litre second/third passage oak barrels where it matures for 12 months. It has a deep ruby red colour with slight garnet tones, an intense aroma with a wealth of Mediterranean notes. The taste is soft, full and intense with a good balance and long finish. It goes well with red fruit tarts, the typical local biscuits and honey cakes.
