Faro DOC 2018

It is cultivated with natural agricultural practices: no use of chemical fertilizers, supply of organic substance through green manures of legumes and grasses; no use of herbicides and insecticides; careful green pruning interventions to limit treatments with copper and sulfur to a minimum; thinning of bunches when necessary. The winemaking is traditional red; part of the grapes is fermented in large oak vats and part in steel. No addition of chemical additives, only long macerations on the skins (from 20 to 60 days), followed by soft pressing using the traditional hydraulic press. It ages for approximately 24 months in 30hl oak barrels, concrete and steel; at least 1 year in bottle.

Rather dark ruby ​​red colour. The notes of berries, violets, spices and clear references to the Mediterranean scrub immediately stand out on the nose. When tasted, it is elegant and full-bodied, with a light tannic texture and a fresh, spicy persistence at the end.

Mixed platters of cured meats and mature cheeses, or main courses based on red meat or game cooked on the grill or roast.