| Grape varieties |
Merlot, 80% Sangiovese, Syrah, Petit Verdot |
| Climate |
Altitude: 350 m. a.s.l. Exposure: West. |
| Soil composition |
Clayey, fertile, with a good quantity of organic matter and rich of thin skeleton. |
| Cultivation system |
Spurred cordon (Royat cordon). |
| Harvest |
Manual in boxes, at the end of September. |
| Vinification |
The grapes carefully harvested are manually selected on a sorting belt in the winery, before the beginning of the alcoholic fermentation with selected yeasts, at a constant temperature of 26 °C. The maceration lasts about 15 days with pumpovers exposed to the air till the end of the fermentation. |
| Ageing |
Malolactic fermentation: spontaneously in cement tanks. Maturation: 18 months in 42 and 50 hl barrels and than cement on its lees. Minum 6 months in bottle. |
| Pairing |
It is a wine of great versatility and it elegantly joins important cold cuts and seasoned cheese, main dishes with spicy notes, such as roe deer “pappardelle” or “carbonara”, which enhance its soft and enveloping notes. It is a natural companion to meat dishes, of which with no doubts it prefers the roast cooking, and it is perfect with the “cacciatora” rabbit, the chicken “in scottiglia” and the lamb chops. |