|| The poorly fertile soil, the windy area, the high day-night temperature swings and the elevated position of the vineyards create a dry microclimate between the leaves that favours an excellent maturation of the grapes.
|Composition of the land
||Hilly land with soil poor in clay and sand, rich in skeleton.
|Yield x hectare
||3.5 tons of Colorino and 5 tons of Merlot.
||Only the best grapes are selected during the picking process and used for the production of Romitorio di Santedame.
||The alcoholic fermentation, aided by racking and punching down, took place separately for the two varietals in thermo-controlled stainless-steel vats at an average temperature of 28°C, followed by a further maceration on the skins for 15 days.
||Immediately after the racking off, the wine has completed the malo-lactic fermentation in small 225 lt. French barriques Allier and Troncais, where it has aged for approx. 18 months. Then the wine was bottled and further aged in the bottle.
||T-bone steak, osso buco, stewed lamb roast, stew, beans, roast pigeon, cheeses and blue cheeses.