| History |
The name of the wine comes from the "Graticciaia", the fruit cellar where the light mats made of woven reeds and wicker are placed. |
| Harvest |
Careful selection of Negroamaro clusters from old vines bred as alberello. The grapes are first brought to maturity, then left to dry on racks. |
| Vinification |
When the drying is complete, the grapes are processed into wine. The physiological processes that take place in the grapes and the fermentation of the must in late autumn, when the ambient temperature is lower, lead to an evolution that is completely different from traditional vinification. The temperature of the must is strictly regulated throughout the slow fermentation process and the first stage of maturation is carried out in small wooden barrels. |
| Ageing |
Ageing is carried out in small wooden barrels.Size: Pieces. Origin: Allier - Never. Aging time: 1 year approx. |
| Pairing |
Hard cheeses, braised meats, roasted red meats, game, grilled lamb, goose liver dishes, truffled foods and also chocolate. |
| On offer |
Price Vallone Graticciaia 2018 CHF 53.62
inc VAT
|