Villamagna DOC

Fermentation takes place in stainless steel tanks at 28–30°C, with an extended maceration on the skins for 45 days. The wine is then aged for 6 months in concrete vats, followed by 10 months in French and Slavonian oak tonneaux (50% first-passage and 50% older oak), and a further 6 months in bottle before release.

Impenetrable ruby red in colour with subtle purplish hues, the wine opens with aromas of red fruits such as black cherry and raspberry, evolving into tertiary notes of tobacco, cocoa and liquorice. On the palate, it is warm, tannic and persistent, with lingering black cherry and a delicate spicy nuance of black pepper and gentian root on the finish.