EMILIA-ROMAGNA, ITALY

Fermentation, malolactic, and maturation first occurs in stainless steel, followed by the final blend of bottle-ageing for 3 months. It’s a vibrant ruby red. With a bouquet of wild red and black berry fruit, with fragrant impressions of spice and a hint of toastiness. It’s crisp, enfolding, and energy-driven, with glossy, fragrant tannins and a lingering finish.

The Pggiali family – the three brothers – Giovanni, Nicolò and Domenico – took over an initiative that began in the 1970s to make Podere La Berta a new cultural project to promote the very essence of Romagna and project it into the future.

Food Pairings: Cheese, salami, and classic Bolognese.