| Origin |
Exposure: North - South Soil type: Chalky - clay |
| Production technique |
Careful selection of Negroamaro grapes from an old vineyard bred to tree. The grapes are taken prior to maturity, then left to dry on racks. The name of the wine derives from 'Graticciaia', the fruit cellar where are arranged the reading made with woven mats and wicker canes. When the drying is complete, the grapes go to winemaking. The physiological processes that are determined nell'acino and the fermentation of the wort in the late autumn, when the environmental temperature is lower, leading to an evolution quite different compared to the traditional vinification. The temperature of the wort is strictly regulated for the whole of slow fermentation process |
| Ageing |
The aging is done in small oak legno.Dimensione: Pieces. Provenance: Allier - Never. Residence time: about 1 Year |
| Pairing |
Hard cheeses, braised, roasted red meat, game, meat grilled lamb, dishes made from goose liver and truffle dishes. |
| On offer |
Price Vallone Graticciaia 2013 HK$ 490.00
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