The indigenous Marzemino grapes are selected from the best sites in the hills around Isera, and near Mori, Volano and Nomi in the Vallagarina valley. After hand-harvesting the grapes are macerated on the skins for 6-7 days, undergo fermentation, and spend 6-8 months in stainless steel before bottling.
Vibrant red fruit aromas with floral notes. The palate has juicy red cherry and raspberry fruit, lightly herbal characters, soft tannins and refreshing acidity.
Match with a variety of grilled or roast meats, and dishes with mushroom sauces.