VITICULTURE

The soil for this wine vary considerably, adding to the complexity of the wine. Brown and red soil on silts, loam rocks formed from the Cretaceous period, compact red soil on basalt and compact red soil on Eocene limestone. Each valley gives different qualities to the wine, although there is always a high calcareous concentration, with lots of big stones in the first half metre of the ground.

WINEMAKING

Ripe and healthy grapes are selected at the time of the hand picking. The thinnest bunches are chosen, with the berries not too close one to another, so that the air can circulate. The grapes are laid out in large perforated plastic boxes, to ensure excellent ventilation. The boxes are stacked in the fruttaio, a large airy room and the grapes are periodically monitored so that the Appassimento process takes place. A selection of the grapes are slightly wilted before the soft pressing. The wine is then aged partly in steel tanks and partly in Tonneaux.

TASTING NOTE

Intense ruby red turning to garnet with ageing. Bouquet is spicy with hints of cherry, black cherry and plum compote. fine and velvety palate, persistent, with soft tannins at the end.

Pasta, White Meat, Red Meat, Fresh Cheese, Aged Cheeses