Maceration with the skins for 8 days in temperature-controlled stainless steel, followed by pressing and fermentation. e wine then undergoes malolactic fermentation and is then aged for
4 to 5 months in barriques followed by extended bottle aging.
e “Superiore” designation signi es stricter government regulations requiring lower yields and great plant density in the vineyards,
and slightly higher levels of alcohol and fruit extraction.
Ideal with red-sauced pastas, roasted or grilled meats, and aged cheeses.