Winemaking notes
Following a traditional type fermentation, the wine is aged for a minimum period of 2 years and 4 months, including a minimum of 2 years in barrels of oak then thereafter, the wine will remain 4 months in bottles before being put on sale.
Viticultural notes
The terroirs of Altesino are divided into six sub-zones over a total area of approximately 100 hectares, half of which are vines, the six plots constitute the heart of the company.
Tasting notes
An intense ruby red color on which garnet reflections will appear with ageing. Refined bouquet, with notes of violet, tobacco, chocolate with hints of berries and vanilla. The mouth is just as well balanced as the nose. It is a full-bodied wine, with very present tannins, but well integrated into the material. Structure and balance are there.
Pairing notes
Pairs well with grilled red meats, rack of lamb and aged cheeses.