Il Brecciarolo

Generally harvested by hand in mid-October. Harvested in small crates and placed in temperature-controlled conditions. Vinification in small stainless steel vats. Skin maceration lasts around 20 days. Aging takes place in barrels previously used for the Ludi and Roggio cuvées.

200-300 m above sea level. Soil: Clay-limestone. 5,000 vines per hectare. Guyot pruning. First vintage: 1986.

Ruby red color with garnet highlights. Intense nose of juicy red fruits, floral nuances of fresh violets, and hints of spice. A persistent, full-bodied wine with a well-balanced palate that confirms the bouquet.

Pairs perfectly with oven-roasted or barbecued meats, vegetables with a sunny ratatouille of peppers, zucchini, and eggplant sautéed in olive oil, and even certain cheeses such as Taleggio.