Emilia-Romagna, Abruzzo and Apulia.
Sangiovese, Montepulciano and Merlot.
Vinification and maturation:
Grapes are destemmed and pressed softly; the fermentation occurs in 1000-3000 hl in ox tanks at25-26°C with mass and grape skins for 8-10 days. The malolactic fermentation starts after first racking off with selected bacteria.
On the nose it is delicate with floral scents of violets and roses.
In the mouth it is very fresh, the flavor is harmonic and acid with flavours of black currant and berry.