It goes well with canapés, ribollita, pasta dishes with tomato or meat sauces, meats in general, and mature cheeses. Excellent also with pizza and spicy dishes.
Vinification and maturation
Temperature-controlled vinification in stainless steel and fermentation with indigenous yeasts:2 weeks’ maceration.
Maturation in large (60hl) Slavonian oak casks for three-quarters of the wine, and for the rest in 500 lt. French oak tonneaux, used once previously.
Finally, the wine clears naturally by settling in stainless steel and is then left to rest for a minimum of six months in bottle before release onto the market.