Pressing, fermentation and maceration for 25 days, soft pressing, maturation for 12months in barriques of first, second and third step. Aging 8 months in bottle. Noclarification. No filtration.
Extension of the vineyard: 5 Ha
Altitude: 500 mt. s.l.m.
Training system: Guyot, alberello, capanno
Haevest: Manual harvest in boxes with rigorous selection of grapes
Vine age: around 40 years
Harvest time : end of october - beginning of november
Yield per hectare: 50 qli
Yield grapes/wine: 50%
Alcohol: 13.50% vol.
Total acidity: 6.00 g / l
Dry extract: 36.00 g / l
Total sulfur: 80mg / l
COLOUR: ruby red, intense.
AROMA: purple, cherry, currant, vanilla, tobacco and cocoa.
FLAVOUR: corresponding to perfumes, mineral, large, soft, with long, lingering finish.
Best enjoyed at a temperature of 18-19°C.
Succulent roasts, game and aged cheeses.
|recommended cellar life: 12 to 15 years.|