Color: deep ruby red.
Nose: rich and spicy, with notes of
black pepper and hints of raisins.
Flavor: full-bodied, very intense,
spicy, with ripe cherry notes.

Manual harvesting at the end of September; fermentation in stainless steel vats for around 9 days; it is subsequently
re-fermented on the grape pomace from the Amarone for 12-13 days, with daily pumping over. It then matures for 18 months in 65 hl Slavonian oak casks and for 6 months in bottle.