TASTING NOTES Garnet in colour and on the nose, wide and complex with hints of violet and forest fruit aromas. On the palate, full and velvety and well balanced. TECHNICAL NOTES The selected grapes were destemmed and pressed. Maceration lasted 10 days at a maximum temperature of 30 °C. Malolactic fermentation was carried out before the end of winter. Ageing lasted 24 months in 100 Hl and 50 Hl Slavonian and French oak barrels and a small quantity in second time used Barriques. A further 12 months of bottle ageing followed in Prunotto's cellars before shipping.