Emilia Rosso

Mature fruit and spices accompany a red with soft structure and good acidity. The blend is forty percent Cabernet Sauvignon, forty percent Merlot and twenty percent other Bordeaux varieties. Fermentation uses native yeasts, followed by roughly thirty days of maceration. The wine spends fourteen months in barriques and carries fifteen percent alcohol. Its regional origin is Emilia-Romagna in northern Italy.