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Clear, with an impenetrable ruby color, it still has purplish violet notes, a sign of great youth, very concentrated, with a rich glycerine expression. Intense nose of ripe red fruits, especially undergrowth, which reaches humus and closes on the typically Abruzzo licorice root. Firm and austere softness on an important and still vibrant tannic framework. The freshness of the acids and the flavor? mineral give balance to a warm and soft body. Long persistent intense finish with the return of all the fruity sensations perceived on the nose. Wine already? in harmonic expression with the capacity? to mature for a long time.

· Color : red, with violet reflections and garnet notes. Bouquet: hints of cherry and red fruits that bind to a balanced vanilla bouquet of the wood. Taste : notes of cherries, red fruits, licorice and spices. Full-bodied and persistent, with an important tannic profile. PAIRING · Important dinners with roasted red meats, game and aged cheeses.

The freshly picked grapes are de-stemmed and crushed. The fermentation of the must follows with its own skins for a period ranging from 8 to 15 days. Finally the skins are separated with soft pressing in wooden presses.

The lively nuances of red please the eyes of this wine, which presents itself with hints of ripe red fruit, cherries, plums and floral notes. The soft tannins give great drinkability and pleasantness. Vinification: 7-10 days on the skins with pumping over in the air, followed by aging in steel and 9 months in 25hl wooden barrels.

The complexity of this intense ruby red wine, sensual and enveloping, is expressed in the bouquet that immediately recalls withered flowers and red fruit jam. A pleasant spiciness of licorice, black pepper, cloves and vanilla emerges with toasted hints of coffee and tobacco. Maximum Expression: 12-15 years. Vinification: Short drying in the vineyard, permanence of 20 - 22 days on the skins with pumping over in the air, followed by static decanting in large barrels. Subsequently the wine is left to refine for 12 months in 50 hl barrels and 12 months in barriques and then rests for 12 months in the bottle.

The complexity of this intense ruby red wine, sensual and enveloping, is expressed in the bouquet that immediately recalls withered flowers and red fruit jam. A pleasant spiciness of licorice, black pepper, cloves and vanilla emerges with toasted hints of coffee and tobacco. Maximum Expression: 12-15 years. Vinification: Short drying in the vineyard, permanence of 20 - 22 days on the skins with pumping over in the air, followed by static decanting in large barrels. Subsequently the wine is left to refine for 12 months in 50 hl barrels and 12 months in barriques and then rests for 12 months in the bottle.

Impenetrable ruby red color. The nose is played on floral notes and red fruit jam. Gradually it expands its bouquet with hints of black pepper, vanilla, tobacco and dark chocolate. A full-bodied, robust, dense and powerful wine. Endless. Alcoholic content: 14% vol.

Intense ruby red color with violet reflections. Characteristic aromas of rose, violet, myrtle and cinnamon. Fresh and fruity on the palate, dry and velvety with balsamic notes, medium-bodied and good acidity, pleasantly tannic. Serve at about 18 ° with elaborate first courses, roasted white meats, cold cuts, grilled or fish soups.

Guidalberto is an elegant and intense red wine, born from the desire to produce a younger wine than Sassicaia, also using Merlot grapes. After 15 months of aging in barrique it is expressed in a bouquet of berries, coffee, spices and Mediterranean scrub. On the palate it is fruity, full, solid and persistent.

Ruby red with purple reflections. The nose is floral, characterized by clear hints of violet that prevail over the fruity. Followed by raspberry, black currant and black cherry accompanied by scents of licorice and spicy notes of nutmeg and white pepper. The entry in the mouth is warm, with tannins in full evidence. The texture appears decisive, a typical characteristic of Chianti Rùfina. Long persistence. For the whole meal, it goes well with grilled red meat, baked lamb, slightly seasoned pecorino.