This complex red is produced by highly regarded winemaker and winery owner Paolo de Marchi, who has been upgrading his winery and vineyard for 40 years. Fermented with indigenous yeast, this dry red is aged for 12 months in 43-hectolitre and 23-hectolitre wooden vats followed by six months in bottle.
Look for ripe, darker fruit flavours of black cherry, strawberry, truffle, mushroom, leather and cedar in this medium-full bodied red with lots of acids and a long finish. A very lovely wine. Try it with wild boar ragu, beef stew or lamb chops.
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