The Serramarrocco di Barone di Serramarrocco is born from a blend of 85% Cabernet Sauvignon and 15% Cabernet Franc grown in Bordeaux guyot-style on soils of arigollosa and calcareous matrix, at an altitude of 325-330 meters above sea level. The harvest was carried out by hand with a yield of 75-90 quintals per hectare. The red vinification included alcoholic fermentation in cement with maceration of the must on the skins for 20-24 days in stainless steel. The refinement was for 12 months in new 500-liter Troncais and Alliers oak tonneaux of medium toasting, plus an additional 8 months in the bottle.

SERRAMARROCCO BARONE SERRAMARROCCO: TASTING

The Serramarrocco di Barone di Serramarrocco is of intense ruby red color. On the nose, it expresses aromas of ripe red berries and Mediterranean herbs that accompany enveloping hints of vanilla and dark oriental spices. The taste is soft and structured, enhanced by silky tannins and a long mineral and spicy finish. It pairs well with aged cheeses as well as exquisite meat dishes.