SOIL Medium-textured soil with clay and galestro
ALTITUDE 250 m. above sea level
VINE TRELLISING SYSTEM Guyot
YIELD PER HECTARE 5000 kg. of grapes
PLANTING DENSITY 6250 vines/hectare
Deep, intense ruby red with purplish highlights.
Aromas of raspberries, brambles, eastern spices, coffee and liquorice.
Elegant on the palate with soft, silky tannins: the finish is pleasantly supple
100% Cabernet Franc.
The grapes are carefully selected from the best plots in the vineyard. They are
then vinified in open wooden containers using their own natural yeasts; manual
punching down is carried out to get the best extraction of substances from the
grapes and skin contact lasts about two weeks.
The wine is drawn off the lees and then immediately transferred to French oak
barriques, where it undergoes malolactic fermentation and where it subsequently
matures for at least 15 months. During this time it is periodically racked to make
it clearer and prepare it for bottling, which is done without any kind of filtration
or clarification process so as to keep all ts organolectic properties intact.
At least 6 months in bottle.
Deep and intense ruby red colour with purplish highlights. Aromatic elegance
in balsamic overtones and hints of mint, fruits of the forest and a slight smoke
finish. Full-bodied and soft, well- balanced thanks to the fine tannins. The finish
is long, meaty and chewy. It goes well with traditional Italian dishes, red meat