The dark red wine is full of black fruit and berry sweetness. The palate is balanced thanks to the acidic tones. Notes of oak, blackberry and cherry can be felt. In structure, the wine is full-bodied and complex.

Wine goes well with meat.

Harvesting is done exclusively by hand. Next, the grapes are dried for two months. At the next stage of the preparation process, fermentation takes place at a temperature of 25-26°C, which lasts for 10 days. In the final stage, malolactic fermentation takes place.

Aging takes place in stainless steel tanks.

The vineyards are located at an altitude of 100-320 meters above sea level. Here, the clay content in the soil creates wonderful conditions for growing grapes ideal for wine.

Caviro was established in 1966 in Faenza, a region in Italy known for its high-quality grapes and wine. Over the years, Caviro has grown significantly and now exports to over 80 countries. Today, it is one of the largest wineries in Italy and a leader in the production of alcohol in the country. The group also has the subsidiary, Caviro Extra Spa. Caviro is also a global co-leader in the production of natural tartaric acid. Additionally, the company has a partnership with Enomondo to produce renewable energy sources. urrently, the Caviro cooperative owns such large winemaking subsidiaries as Aprimondo, Terre Forti and Leonardo da Vinci.