VINIFICATION:
In the last ten days of September the perfect ripeness of the grapes is reached and winemaking process starts from the vine. The withering process takes place in the vineyard
by cutting the petiole of grapes but leaving them on the vine for about 15-20 days, during this period 50% of their weight evaporate. This will allow for wines with typical notes of
ripe fruits, such as plums and raisins. The hand-picked grapes are pressed and the fermented. The skins are left in contact with the must for a long period to extract
flavoursand the characteristic red colour. Subsequently the wine is left to complete the malolactic fermentation; this contributes to the peculliarcomplexity of this wine.
Deep red colour
The good late maturation gives
the characteristic notes of ripe
and dried fruits, such as plums
and raisins
The subsequent slight oak
aging gives the pleasant
notes of chocolate and
spices that make this wine
harmonic and balanced,
pleasant and mature
Great wine for roasted meats
and
with game dishes such as wild
boar and deer. Excellent with
mature and savory hard cheeses,
it is also a good meditation wine