Baccarossa di Poggio Le Volpi is Nero Buono in purity, a native Lazio grape rich in anthocyanins and able to produce wines with important fruit. The vineyards are located in various municipalities of the region, always on volcanic, pozzolanic, and sandy soils, in hilly areas influenced by marine winds. Fermentation and maceration are carried out with temperature control, followed by gentle pressing, and then aging for at least one year in woods of different capacities, origins, and toasting.

Baccarossa di Poggio Le Volpi: TASTING

It appears ruby red with bright luminosity. On the nose, red fruit dominates with cherry in alcohol, then notes of rhubarb, Mediterranean scrubland, undergrowth, cocoa, quinine, coffee, and iron emerge. The taste is balanced, with velvety tannins, beautiful freshness, and remarkable persistence. Great with oxtail stew! But also with braised ossobuco and peas, and still, simply, with good Pecorino Romano.