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Winemaking process:

60% Merlot, 40% Barbera

Dry, red wine

6 days of maceration

Spontaneous fermentation at a maximum of 21°C (69°F)

12 months in big Slavonian oak barrels, aged on the lees, battonage

12.0% alc. by vol.


About wine: Color is deep dark cherry, vibrant. Aromatics of intense wild berries (raspberry, blackberry, blueberry). Tannins are round, smooth, medium plus acidity. Pairs well with game, red meat, and stuffed pasta dishes.

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