This is a very versatile wine, with really substantial dry extract and body. It is mellow on the palate, thanks to its higher level of residual sugar. Its broad bouquet ranges from ripe cherries to wild blackberries, closing with a definite scent of prunes. In spite of its softness on the palate, the finish – with its very gentle tannins – is always clean and dry, making this wine extremely suitable for matching with various types of food. It has a whole host of ideal gastronomic accompaniments: from Mantuan pumpkin tortelli to dishes containing balsamic vinegar or chestnuts, or from boiled pig’s trotter to fruit tarts.
Color: A brilliant and intense vermilion, with purplish highlights.
Grape varieties Late-harvested Grasparossa from the original strain, together with a small amount (5-10%) of Ancellotta, picked at the end of October in order to capture the heat of the last rays of the sun.
Production: Vinification with long maceration on the skins, maturation in stainless steel for at least 6 months, ‘prise de mousse’ using the Charmat method and bottling at the estate.
Fragrance: Attractively vinous, reminiscent of ripe morello cherries and wild berry fruits..
Food recommendation: Ideal with sweet focaccia, tarts, and biscuits in general, such as ‘cantucci’ and ‘brutti e buoni’. Excellent with roast chestnuts and dishes based on chestnut flour. It makes an interesting partner for youngish Parmesan cheese, pasta or rice dishes prepared with pumpkin and certain gently flavoured cheeses. It can also stand up to delicate desserts, even when these are chocolaty
Serving temperature: Chill to about 12-14° C.