THE PRODUCER: Pietro Zardini
Aging: in oak barrel and barriques for 24/36 months and then in steel
Soil: Prevalent red and brown soils on detritus, marl and basalt
Production methods: Traditional vinification on the skins with maceration in tank for 10-20 days and successive passing on crushing of Amarone for 30 days
Nose: Vinous, rich with hints of griot cherry e cooked fruits.
Taste: Full, velvety and full-bodied.