Bright ruby red colour with light purple tinges. The nose features elegant aromas of ripe red fruit, cherries and plums, followed by smells of spice.
On the palate it has a good structure and good balance: the soft and enveloping tannins are well balanced with supporting acidity. The enduringly persistent finish is characterized by intense and pleasant notes of red fruit jam and sweet spices.
Made using the Masi double fermentation technique, like Campofiorin. Freshly-picked grapes are vinified straight after harvest in controlled temperature conditions for 25 days at 22-24°C with the use of selected yeasts. The Oseleta component, which ripens at the end of October, is vinified separately. At the end of November a third wine, 30% of lightly-dried Corvina grapes, is added to the blend, provoking a refermentation process that lasts for 15 days at 23-25°C. The final and malolactic fermentations complete the process. Double fermentation gives the wines greater richness, both in terms of colour and tannins, endowing it with increased aromas and complexity of taste.