| Soil composition |
Ponca, consisting in marl and sandstone. |
| Harvest |
First ten days of October. |
| Vinification |
Fermentation takes place at 28 °C, partly in oak barrels, partly in stainless steel. After 15-20 days the wine is separated from the skins and after malolactic fermentation, the wine is racked into Nevers, Allier and Troncais oak barriques. |
| Ageing |
The wine ages in the castle bunker where it remains for 24 months; subsequently it is bottled without filtration and aged in the bottle. |
| Pairing |
Excellent with roast red meats, game and medium and long-aged cheeses. |
| On offer |
Price Castello di Spessa Collio Merlot Torriani 2019 CHF 24.54
inc VAT
|