||Altitude: 300 m. a.s.l. Exposure: North, South, West, East.
||Mixed (galestro, sand, clay, silt).
||After an extremely soft crushing and destemming (to leave the grapes intact) the alcoholic fermentation takes place (usually spontaneously, thanks to the native yeasts) in steel tanks at controlled temperature for about 15 days. The subsequent maceration of the skins lasts another three weeks or so. The malolactic fermentation involves only the must flower (the wine obtained from the pressing of the marc is never used for the production of our wines) and takes place spontaneously, without inoculation of bacteria. Translated with www.DeepL.com/Translator (free version)
||This is followed by a period (at least 18 months) of ageing on the noble lees in the best French oak, Allier, Nevers and Troncais barrels.
||Price Fabrizio Dionisio Syrah Il Castagno 2016 € 22.54