Rosso Conero (native).
Intense ruby, red, bright.
Intense and persistent. Aromas of mature fruit, marasca and will cheries.
Dry, sapid, warm, a blend of strong and soft flavours.
Maceration with the skins for 10-15 days at a controlled temperature. Ageing fot approximately one year in oak caskets. Short period in small oak cask and refinement in bottles in the ageing cellar.
Roast meats and meats cooked over charcoal, game and seasoned cheeses.