Warm and ripe on the nose with black fruits and savoury, meaty characters. The palate has concentrated plummy fruit and notes of toasty oak. The firm structure is balanced by the richness and intensity of the fruit, and vibrant acidity gives a sustained, chalky, and balanced finish.

After crushing, grapes undergo temperature-controlled fermention in stainless steel tanks using selected yeasts. The must is pumped over the skins twice daily to extract colour and tannin. After 18-22 days the wine is racked to large Slavonian oak casks, where it matures for the next 36 months.

Grilled meats (great with wild boar or pheasant if you have any handy!) or with Tuscan Pecorino cheese.