||85% Carignano, 15% Sangiovese
||Carignano and Sangiovese grapes from medium-aged vineyards in coastal areas, erect shrub technique.
||Hot and dry summers, mild winters.
|Composition of the land
||Red soils and sandy soils poor in organic matter, with excellent drainage, typical of our coastal areas.
||In regular years, the harvesting of Carignano grapes starts in the second half of September and ends in the first half of October.
||The well-ripened, healthy grapes are fermented and macerated for about ten days, in stainless steel tanks at controlled temperature of 26-28 °C. This is followed by drawing off, early malolactic fermentation.
||Evolution in cement vats in order to preserve the wine’s full flavour, taste and bouquet.
||A splendid match for zesty dishes such as grilled meat and tasty, semi-mature cheeses.