Obtained by an accurate red winemaking from Montepulciano grapes grown in Abruzzo. The fermentation of the pressed grapes takes about two weeks and it is made at controlled temperature at about 25°C. After the malolactic fermentation, the wine is matured in oak barrels. Intense ruby red with purplish shadings. Deep inky black fruit richness. Optimal acidity, and lovely supple tannin on the palate.