Baccarossa is made from grapes of the local Nero Buono variety harvested from vineyards in various municipalities in Lazio located in hilly areas that are affected by the influence of sea winds.
Fermentation takes place with maceration in contact with the skins, after which the wine ages for at least 12 months in barrels of different capacity, origin and toasting.
The appearance is dark and bright ruby red. It begins on the nose with an intense aroma of ripe fruit and cherry in alcohol to which delicious notes of Mediterranean scrub, cocoa and china alternate on a balsamic background. On the palate it is soft and balanced, with a fine and elegant tannin, excellent persistence.
Perfect in combination with first courses with game ragù, it is exalted with grilled red meats and medium-aged cheeses.