This wine stands out for the particularly intense colour and the reddish-purple shade.

Obtained through a special winemaking process using “Ancellotta” grapes, it stands out for the high amount of anthocyanins and a high concentration of polyphenolic compounds. The selection of wine yeasts, the use of micro-oxygenation and premium tannins lead to extremely stable products over time, both in terms of intensity and colour.

Ideal for refinement and the correction of wines lacking body, structure and colour, apart from harmoniously completing the bouquet with floral notes. The typologies differ based on the colour intensity from 25 to 45 IC and the alcohol content.