| Grape varieties |
Cabernet Franc, Cabernet Sauvignon, Merlot |
| Origin |
Cabernet Sauvignon from part of Via Bolgherese; Merlot, Cabernet Franc and Cabernet Sauvignon from part of the Le Sondraie vineyard. Altitude: Via Bolgherese 56 m a.s.l.; Le Sondraie 25 m a.s.l. Exposure: West and South-West. |
| Soil composition |
Via Bolgherese: deep, with coarse red sands, rich in skeleton, well drained, and with a clay layer at a depth of 1.20 metres. Slightly sub-alkaline. Le Sondraie: clayey, with well-drained loose sands, characterised by a high presence of magnesium and iron. |
| No. plants per hectare |
Via Bolgherese: 9,000 vines/hectare; Le Sondraie: 7,936 vines/hectare. |
| Harvest |
By hand, with small 15 kg crates in mid-September for the Merlot, continued with the Cabernet Franc and concluded towards the end of October with the Cabernet Sauvignon. Further manual selection with the aid of a sorting belt upon arrival of the grapes at the winery. |
| Vinification |
After destemming, soft pressing with the partial crushing of the grapes. Fermentation occurs in stainless steel at a controlled temperature of 28/30°C for 10 days. Malolactic fermentation is Carried out naturally in barriques at a temperature of 22°C in November. |
| Ageing |
18 months in 225-litre French oak (Allier) barrels, of which 50% are new and 50% of second passage. |
| Pairing |
Naturally indicated for grilled meats, among which the Chianina variety stands out. It goes well with spit-roasted preparations, roast veal, ribs, 'ossobuco', lamb or pork shanks. It is exalted by the combination with smoked ricotta, Parmigiano Reggiano and medium-aged Pecorino cheese. |