Wine Italy

Obtained through the blending of groppello (minimum 30%), marzemino (minimum 5%), barbera (minimum 5%) and sangiovese (minimum 5%), this wine marries local grapes with international varieties 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, as well as more elaborate dishes of great national and international cuisine.

Grapes and Technology
The result of vinifying groppello (30-60%), sangiovese (10-25%), marzemino (5-30%) and barbera (10-20%)

Organoleptic Characteristics
Intense brilliant ruby red with a slight hint of pleasant garnet tones. Ageing confers a dry flavour and fragrant scent to the wine.

Food Pairing
This wine pairs nicely with well-structured meat dishes, braised meats, mixed grill and game, and spits grilled in the local tradition.