Aromas of tilled earth, Asian spice and mature black-skinned fruit come together on this hearty red. Mirroring the nose, the robust palate evokes dried cherry marinated in spirits, ground pepper and a dollop of vanilla.

Handpicked in September, the grapes are dried gently in well ventilated rooms for around 3-4 months, concentrating their flavours, sweetness and colour. In winter, the grapes are crushed, fermentation starts with natural yeast and then the must is filled into 500-1000 litre oak barrels to finish. The wine matures in wood for 30-36 months before bottling.

Food-Wine Coupling: Steak, pork based stews, and game are its natural accompaniments

Grape: 65% Corvina, 15% Corvinone + 10% Rondinella + 10% other varieties grown in Bastia in the Veneto region of North Eastern Italy.