The high density of vines in the vineyards, attentive choice of vine stocks according to the characteristics of each part of the estate, and the use of highly selected clones, not to mention the scrupulous care and attention dedicated to each individual vineyard ensure a low yield of healthy grapes characterized by concentration and high levels of color and tannins. The San Carlo estate removes bunches in excess when the grapes begin to change color in order to allow the remaining bunches to ripen perfectly. The harvest is done by hand and the grapes are placed in small crates.

The fermentation takes place in stainless steel vats in a temperature-controlled environment. In order to guarantee the best and most delicate extraction of polyphenolic fraction, the wine is pumped over and the cap formed by the skins is broken on a daily basis during fermentation. The malolactic fermentation occurs naturally in the period following the alcoholic fermentation.

The color is intense ruby red with youthful hints. The bouquet offers fresh, ample, and rewarding, characterized by spicy aromas, jammy berries, and marked notes of tobacco, with pleasant hints of vanilla. In the mouth, you’re greeted with great structure. The full body embraces a noteworthy quantity of mature tannins that gradually mature in the bottle over time. Good length and finale.