Tasting Notes: Purple-red color which is presented in all its clarity and brightness. The fruity sensation of cherry prevails on the nose, followed by floral notes of violet. In the mouth it is decidedly fresh, pleasant and frank with hints of red fruit and a slight tannic sensation that gently scratches the palate.

Winemaking: Red vinification with maceration of the skins for approximately 10 days. Fermentation at a controlled temperature of 28-30℃ with frequent pumping over. Aging in steel tanks and in the company’s historic vats before filtration prior to bottling.

International Wine Report: “This Rosso opens to aromas of red berries and spices along with touches of licorice and dried herbs rounding out the characteristics. The palate is medium-bodied and silky with fine tannins and a clean finish.”