| Merlot |
| Concentrated ruby red. Intense, full and complex bouquet with fruity notes. Spicy on the palate, notes of ripe red berries, violets and vanilla. |
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Cabernet Franc , Cabernet Sauvignon , Corvina Veronese , Nebbiolo , Rondinella |
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Cabernet Sauvignon 15 %, Nero D'Avola 85 % |
| The lush fruit bouquet of the Rosso di Ludovico exudes intense aromas of dark berries, underpinned by subtle, refined woody notes. On the palate, a full-bodied wine unfolds, retaining a delicate elegance despite its impressive stature. The texture is wonderfully polished and rich, leading to a long-lasting and confident finish. |
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Falanghina 20 %, Fiano 40 %, Greco di Tufo 40 % |
| With its fine tannins and high acidity, the GRECO brings body and power and gives the wine a long lifespan. The FALANGHINA with its fresh and delicately fruity notes gives liveliness and lightness and transfers tension and progression to every sip. T he FIANO, an elegant grape variety, offers delicate floral and balsamic notes in the first few years and light mineral notes with smoky nuances when ripe. |
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Sangiovese 20 %, Cabernet Sauvignon 75 % |
| Deep, impenetrable ruby violet. Dense and intense nose, smells of ripe, dark currants, blackberries and brown bread crust, some liquorice in the background. Very clear and precise on the palate, opens with many fine-meshed, dense tannins, builds up full, nice game, very long finish in the finish. |
| Nebbiolo |
| Amber and clear. Soft on the nose, with notes of vanilla and cocoa. Very fine on the palate, harmonious and powerful. |
| Zibibbo |
| Spontaneous fermentation by indigenous yeasts present in the skins. Fermentation maceration lasts for over 40 days. During this phase, the skins slowly impart the colour and aromas of the Zibibbo to the wine, during which, as in a red wine process, pumping over takes place. During processing, no corrections or additives are made, and the tank is left drained in the oxidative phase. |
