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It is a very balanced and easy-drinking wine, making it a wine with good firm structure and a touch of elegance.


HARVEST: 1st week of October.


TECHNICAL PRODUCTION: Following harvest, the grapes are de-stemmed and gently crushed. The must is fermented with selected yeasts at a controlled temperature. The maceration on the skins is carried out for a period of about 15-20 days.


AGING: After the malolactic fermentation, the wine is aged in small oak barrels for 12 months. The wine is then bottled and, prior to release, it remains in a temperature-controlled underground cellar for a further 2 months.


TASTING NOTES: With a ruby hue and purple tones, the wine is textured and very well-balanced with elegant aromas reminiscent of wild cherry, plum jam and red berries.


RECOMMENDED SERVING: In addition to cold cuts and traditional pasta dishes, the wine pairs well with roasted meat dishes.


SERVICE TEMPERATURE: between 16 and 18°C.


ALCOHOL: 13.5% Vol.




PRODUCTION AREA: Estate-produced and bottled.


VINEYARD: Estate vineyard. 

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