Wine exported to
Bermuda, USA, Puerto Rico, Switzerland, China, New Zealand, Turks and Caicos
Type of yeast:
100 meters (330 feet) above sea level
Purplish red with dark violet, almost black reflections; intense, persistent nose with plenty of fruit, particularly black currant and red berries, integrated with spicy notes, especially thyme. Full, velvety, well-balanced, with a flavorful finish.
Best served at 16-18 °C (60.8-64.4 °F).
Wonderful paired with hearty first courses, meat and aged cheese.
Filippo Baccalaro and Mario Ercolino