SOIL Medium-textured soil with clay and galestro
ALTITUDE 250 m. above sea level
VINE TRELLISING SYSTEM Guyot
YIELD PER HECTARE 8000 kg. of grapes
PLANTING DENSITY 6250 vines/hectare
Deep, intense ruby red.
Cherries and Marasca cherries with elegant balsamic and spicy notes.
Full and enveloping, with the charming elegance on the palate that is typical of
The grapes are strictly hand picked and are vinified in small containers in order
to encourage maximun extraction of skin components. Fermentation is carried
out with natural yeasts, in full respect of the terroir, the wine rests on the skin
for a least 18-20 days, during which time it undergoes punching down and brief
pumping over are carried out.
The wine is transferred to small French wood containers, where it undergoes
malolactic fermentation and remains for a least 10 months. During this period
the wine is racked a few times to make it clearer and prepare it for bottling.
At least 6 months in bottle.
Intense and thick ruby red colour. Complex on the nose, reminiscent of fruits
of the forest jam, sweet spices, thyme and cocoa. Full-bodied. Excellent balance
between alcohols and polyalcohols, acids and tannins, with a persistent finish
and a pleasant sweet, fresh and fruity follow-through. It goes well with mature
cheeses, red meat and game.