Grape varieties: Gamay of Trasimeno, Canaiolo and Ciliegiolo
Alcohol: 13,5% vol
Wine making: the grapes are hand-picked in small boxes and spontaneously fermented in open vats. Seven days of maceration with the skins with daily manual hat break. Two decantings of clarification respecting the phases of the moon
Aging: some months in steel and in bottles
Serve at: 16-18 °C
Food matches: pasta with meat sauce, cold cuts and salami, mushroom risotto, blue cheese
About him: intriguing delicate ruby color; nose vinous and rich in nuances, which include hints of currant, cherry, sage and china. Beautiful the vegetable kit, halfway between green notes and rhubarb references. The sip is slender and juicy, a rhythmic combination of freshness, salt and an extract that is not easy, although lightened by the other components of the liquid. Slight tannic friction, which raises the drink and encourages a new taste. Funny!