Vinification: The grapes are destalked and pressed by hand. The alcoholic and malolactic fermentations take place spontaneously, in contact with the skins for around 6 months in large Faenza terracotta amphoras.
Maturation: For about one year in amphoras. It then remains in the bottle for at least 6 months before release.
A characterful wine that can be drunk throughout a meal, or sipped on its own. It goes well with mature cheeses, shellfish, richly flavoured white meats, but also red meats.