Garnet-red in color with brick-red hues. Hand-harvested. Long fermentation in vats. Aged in large oak barrels (botti) and partially in barriques. The aroma is dominated by dried cherries, cranberries, and plums, complemented by rose, violet, and tobacco, as well as leather, licorice, tar, and spices. The palate is full-bodied, structured, with high acidity and strong tannins. The finish is very long and complex. Pairs well with game, stews, and aged cheeses. We recommend serving it with beef, lamb, truffle pasta, and risotto.