

This wine is produced exclusively in the finest vintages from grapes harvested in the vineyard of the same name, one of the oldest and best exposed of Villa Matilde’s hillside estates. The bunches, hand-selected one by one, are delicately pressed, and the resulting must ferment with its pomace for 20-25 days at a temperature of approximately 25°C. Malolactic fermentation follows in barriques.
Deep, dark red color with intense aromas of red and black berries, pepper, chocolate, coffee, licorice, and vanilla


