Wine Italy

The particular and elaborate vinification technique (carbonic maceration) required to obtain this exuberant wine gives us a product which throws out stunning scents of small wild berries. It is a fresh and delicately flavoured red wine which pairs marvellously with first courses, including tomatoes, mildly spiced meat dishes and cheese such as Provolone, or with roasted chestnuts in the autumn.

Grapes and technology
Using carbonic maceration it is produced with the same blend as Garda Rosso (groppello, sangiovese, marzemino, barbera). This is followed by the rest of the vinification process and in about 25 days the wine is ready for bottling and consumption.

Organoleptic characteristics
A young wine, the first result of the harvest, intense red tones, it has an unforgettable scented bouquet, and an immediately recognizable fresh flavour.

Food Pairings
Very versatile, this wine goes well with flavourful meat dishes, medium-aged cheese, salamis and is excellent with roasted chestnuts.