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Origin: Vallagarina in Trentino.
Soil composition: complex mix of marl and stones mainly composed of calcareous, porphyritic and basaltic rock.
Grape varieties:100% Marzemino.
Wine making process: the maceration takes place by leaving the must on the skins for 7-10 days. Fermentation at a temperature of 27° C with frequent délestages.
Ageing: in stainless steel and oak barrels for six months.
Characteristics: ruby red colour with purple (eggplants skin like) hues. The nose has a distinctive hint of violets and plums. Refreshing in the palate with an intense sensation of cherry and plum; it is not overly tannic yet the acidity cleans the mouth very well.
Food pairings: goes very well with chicken, quail, with most of the first courses but it is an excellent glass on its own as well.
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