This wine’s underbrush, dark fruit and baking spice aromas lift out of the glass. The linear palate offers clove, dried black cherry and star anise flavors alongside round tannins.
he harvested grapes are placed in small baskets and transported to the cellars. After destemming and crushing. After destemming and crushing, the must is fermented in temperature-controlled stainless steel for 30 days, punching down the cap twice daily. The wine is then transferred into 30 hl. casks, where the malolactic fermentation takes place and it is then aged for 2 years. It then is settled in cement tanks for 3 months before bottling. The bottles are kept in Faltognano’s cellars for a minimum of six months before its release to market.
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