Grapes are sourced from the oldest vines on Uggiano’s Colli Fiorentini and Classico properties. After crushing, the grapes are fermented in stainless steel with selected yeasts. The must is pumped over the skins twice a day. After 10-15 days the wine is racked to French oak barriques (Allier, Nevers and Vosges) where it matures for around 12 months. Then it spends a further 6-8 months ageing in large oak casks (30-60 hl), with at least 12 months refinement in bottle before release.
Warm, rich aromas of black cherry, dried fruits, spice and lightly balsamic notes. Richly flavoured and generous with spicy, meaty notes balancing vibrant fresh cherry and plum characters. A well structured and integrated wine with great concentration and complexity.
Pici pasta and ragout, or pappardelle pasta with porcini mushrooms.