Franco e Matteo Bernabei
Compact calcareous clay, rich in macro and micro elements and skeleton of alluvial origin.
Carefully de-stemmed grapes, light pressed with a pneumatic press. vinified in modern stainless steel tanks, with maceration on the skins for a median duration of 15-18 days at a temperature of about 78° F
12 months in used French oak barrels
Delaware, New Jersey, New York, and Pennsylvania
With a ruby red color and maroon reflections that develop with age, this wine has delicate aromas of violet, raspberry, cinnamon, tobacco, and black pepper. It has great body, harmonious and spicy. Will age well in the bottle for another ten years to come.