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Altitude: 350 m s.l.m.
Soil type: clayey, with a good presence of skeleton and in calcareous matrix
Year of planting: 2000
Density: 5500 vines
Training system: Cordon spur horizontal low.
Production: approximately 1 Kg of grapes per plant
Harvest: Manual, in cassettes, in mid-October
Vinification Crushing destemmed following crushing of the grapes with gentle breaking up of the berry.
Containers: stainless steel Tanks of 100 Hl with control of the temperature.
Temperature: Average Of 25 - 26°C.
Duration of fermentation + maceration about 14 days, with maceration for approximately 8 days since the extraction from the skins is completed quickly.
Malolactic fermentation: after the racking, the wood, at 20°C without the use of activators.
Maturation and ageing: In French oak barriques of second passage for 12 months, further 12 months in oak casks of 20 Hl. Light filtration before bottling.
Refinement: in bottle for about 1 year.
Capacity of aging: 12-15 years
Food pairings: First dishes of the bolognese of wild boar, grilled meat, stewed game.
Temperature of service: Serve at 18°C.