TERROIR, THE GROUND, VINEYARD WORK AND THE HARVEST
Ground: Sandy-Limy-Clayey. Grapes variety: 50% Merlot – 50%Ciliegiolo. Extent of the vineyard: At the present time, 7000mq, natural agriculture dictates used Vine training method: Guyot. Planting system per Ha: 5.500. Average vineyard age: 9 years. Yield per Ha: 80-90ql. Harvest method: 100% hand-picking.
IN THE CELLAR
Vinification and ageing: de-stemming pigeage, maceration and fermentation on the grape skins for 10 days, soft pressing and separate grape vinification with vertical power press, after fermentation, ageing in steel tanks for 10 months. Total anhydride sulphorouse: 60 mg/lt. Bottles production: 3.200/ 75 cl.
DISTINCTIVE FEATURES
COLOR: Ruby red wine, deep and intense coloured. SCENT: Intense aroma notes, cherry in alcohol perfumed, moss, dried leafs, plums jam, blue and red raspberry, a light grassy note. TASTE: Persuasive and persistent, dry, warm and soft , well balanced, tasty with a fresh and mineral sensation.
FOOD MATCHING
Meat dishes, roasted, stewed and barbeque meat, grilled and roast lamb, matured cheeses, stewed trip meat Genoese style, perfect for every moment of the meal.
