Grape variety: Bonamico, Canaiolo, Ciliegiolo 

Vinification: Maceration at a controlled temperature of 12 degrees for 4 days in contact with the skin. Fermentation and malolactic fermentation without the addition of yeast, enzymes or any other external substance that could compromise the true territorial identity. The wine, stabilized in the cold, is neither clarified nor filtered.

Tasting notes: dark ruby ​​red. Nose: fruity with strong notes of cherry and black cherry. On the palate: pleasant and fresh with a light herbal note.

Food pairing: Pasta or red meat dishes of Italian cuisine.

Alcohol content: 13.5 % vol. 

Serve at  16°-18°C

Delivery during 2-3 working days.