Sangiovese, Merlot, Colorino
Merlot first decade of September, Colorino and Sangiovese the last decade of September.
Guyot and spurred cordon
Density for hectare
Medium mixture soil
150 mt slm
|The grapes are fermented separately in cement and steel vats with selected yeast. the period of maceration is different for each grape and every vintage, the temperature is between 28-30°C with frequent pumping over and delestage everyday to foster the ceding of phenols. malolactic fermentation occurs spontaneously immediately after alcoholic fermentation|
Maturation in wood
Maturation in wood for 18 months in 25 HL Slavonian oak barrels. it is then assembled in cement, clarified and aged in the bottle for a further 6 months.
6 months minimum
Brilliant ruby red with burgundy tinges after maturation
Intense with marked notes of undergrowth (blueberry, black cherry , cherry and morello cherry) complemented by pleasant floral scents (violet and iris) and spicy
Extremely elegant , soft and enveloping wine, with silky and gentle tannin, but at the same time powerful. Well strucutured , long lasting in the mouth.
Roasteed and grilled meats, half - aged cheese
18 °C in wide glasses with mouth to close.