• Training system: espalier

• Stumps per hectare: 6000

• Soil: medium mixture, moraine origin, calcareous/clayey and stony

• Altitude: 150-170 m/above sea level

• Harvest: last ten days of September

• Yield: 70 q.li/Ha

• Practice on the grapes: natural over-ripening on grates, with a weight loss of grapes between 35% and 40% (110 days to wither)

• Vinification: soft pressing, during the first fifteen days of January, vinification in red (on the skin) with “cappello sommerso” at controlled temperature (20-22°C). The maceration process takes about 25 days.

• Maturing: slow fermentation and ageing in barriques for 36 months. Bottled in sterile line, with a cork vacuuming system.

• Maturing in bottle: about 6 months

• Colour: intense purple red

• Bouquet: notes of cherry, black cherry, plum and licorice, spices, with a finish cocoa fragrance

• Taste: elegant, with deep mature red berries, spices, chocolate, pepper, harmonious and smooth and at the same time complex and full-bodied

• Alcohol content: 15,5% vol

• Net dry extract: 33 g/l

• Reducer sugars: 8 g/l

• Total acidity: 5,75 g/l

• Total sulphites: 70/90 mg/l

• The analytical data results of an average calculation of several bottling lots, therefore to be considered slightly vary according to the bottled lot.

To sip accompanied by red meat, game and with spicy cheese. Excellent wine for meditation.

Service notes: uncork 1 hour before to consume, serve at 16-18°C