Grapes: merlot, cabernet sauvignon, cabernet franc
Vineyards: Casale Marchese winery estate; spur-trained vines on soils of volcanic origin. Vine density per hectare: 4,000. Average grape yield per plant is 1.5kg.
Production method: Hand-picked. Destemming-pressing and addition of selected yeasts. Temperature-controlled alcoholic fermentation (28-30°C). Gentle grape pressing and selection of different wine fractions. Malolactic fermentation in stainless steel. Barrique ageing for 12 months. Blending and bottling in February-March.
Nose profile: fruity notes reminiscent of morello cherry and berry fruits (blackberries and currants) with nuances of spice including vanilla, liquorice, cinnamon and nutmeg.
Palate profile: a plush, elegant wine, in no way overpowering, with mild tannins. Robust and flavoursome.
Food pairing: game, lamb, hand-sliced beef, ripe cheeses.