Made of Sangiovese, Gamay Perugino and Cabernet Sauvignon. Corniolo fills the glass of intense ruby red color with warm purple overtones.
The grapes are stripped of the stem, pressed and fermented. The must remains in contact with the skins for about 20-25 days. After being separated from the skins, the wine is aged in barriques and bottles for more than 20 months and sold on the market as reserve.
Corniolo has a broad and delicate bouquet, with rich notes of red fruits and delicate spices.
Dry, full and elegant, with complex fruit flavors and notes of sweet spices.