Nose
The nose has an intense aroma of violets and an elegance that is enhanced over time.
Palate
On the palate is vibrant, mineral and velvety, with a dense, soft and ripe tannins structure.
Growing Conditions
The vineyards are at 350-500 above s.l and have S/SW exposition. the vines are 15-25 years old and have their roots in a soil of Sillano formation with presence of alberese.
Training system guyot.
Harvest
Manual Harvest in September - October. The grapes
are accurately selected in the vineyard
Winemaking
The de-stemmed and gently crushed berries are
transferred to steel tanks at a controlled temperature and undergo a pre-fermentative cryomaceration for 24 hours. Subsequently, we take care of the alcoholic fermentation, maintaining a temperature of 27°-28°.
Short and frequent pumping over are carried out.
Maceration with the skins lasts about 20-24 days.
After racking, malolactic fermentation and maturation in concrete tanks follows
Aging
12 months in oak barrels and barriques (made in
France, capacity 2.000 liters).
Appearance
Intense ruby red color, which has a tendency to
become garnet red as the wines ages.
Food Pairing
Pair this wine with red meat, roasted lamb, wild boar and venison.
