Wine Italy

Obtained through the vinification of a blend of groppello (minimum 30%), marzemino (minimum 5%), barbera (minimum 5%) and sangiovese (minimum 5%) , this wine marries local grapes with international ones to create a synthesis of particular typicity, bringing out the best of the oenological and viticultural potential of the region.

When young this well-structured wine pairs nicely with lighter meals, while in the “superiore” version, aged by regulation for at least one year, it lends itself well to preparations of red meat or game, the Brescian grilled meat spit, and even the most elaborate dishes of great national and international cuisine.

Grapes and Technology
A blend of groppello (30 to 60%), sangiovese (10 to 25%) marzemino (5 to 30%) and barbera (10 to 20%).

Organoleptic characteristics
Intense brilliant red with a characteristic vinous scent carrying delicate but persistent notes.

Food Pairings
This wine goes well with preparations of red meat, roasted or stewed, wildfowl and aged cheese.