THE PRODUCER : Pietro Zardini
Soil: Prevalent red and brown soils on detritus, marl and basalt.
Production methods: traditional vinification on the skins with maceration in tank for 15-20 days.
Aging: In oak barrel for 8/10 months and then in steel.
Nose: velvety and elegant with notes of dark fruits and sweet spices.
Taste: Rich, full-bodied and supple.