||Castelnuovo dell’Abate Sud/Ovest
|Composition of the land
||Poor soil mainly composed of Marl. This kind of rock soil avoids on the one side the stagnation of water and on the other side allows water to emerge very easily from the deep layers of the soil. The big fragments of rock absorb heat during the day and give it back when it becomes cool in the evening.
||Following some regular test to measure the level of sugar and of acidity (Ph) in the grapes and depending on the richness of poliphenols, the harvest takes place at the best point of maturation, usually between September and October. The grapes are picked by hand and are selected directly in the vineyards. When the grapes arrive in the cellar, transported in small cases, these are once more accurately selected, destemed and softly pressed.
||Maceration takes place in stainless steel tanks and from this year 2001 even in tin of oak ( 70 hl) and can last up to 20 days, during which we do regular pumping-overs and some “delestages” to extract more colour from the skins. Fermentation starts spontaneously thanks to the activity of natural yeast's present in the must. We also do some chemical tests and regular tasting of the Wine.
||The new Wine ends its malolactic fermentation in the tanks where it ages until December or January at controlled temperature.Once the malolactic fermentation is completed, the wines ages in Slovenian oak barrels, with a capacity of 25-35 hectolitres, for about four years. During this long arch of time the Wine is regularly poured off, tasted and analysed. At the end of four years an official commission tastes the wine and if the result is positive it is bottles without filtration and with no chemical treatments. The Wine ages in bottle for another year before released.
||It perfectly matches with game.