|
Description
The grapes are organically grown in Nocciano on clay soil in close proximity to the winery. The vineyard occupies 15 hectares at an altitude between 200 and 250 meters above sea level. Harvest takes place during the first two weeks of October when the grapes reach optimal ripeness.
At the winery, grapes are de-stemmed and then macerated for 7-10 days at controlled temperatures. Spontaneous yeast fermentation is carried out in stone vats carved out of the regional bedrock. During alcoholic fermentation and maceration, periodic ‘pumping over’ of the must takes place to extract tannin and flavour present in the skins. The wine is then separated from the skins and stored in stainless steel tanks where malolactic fermentation will be completed. The wine is further aged in stainless steel vats after fermentation until optimal softening of the tannins is reached. The wine is stabilized, filtered and bottled.
All practices conducted at the winery adhere to organic wine production regulations.
|
|
Taste
Dry, medium-bodied with fine yet grippy integrated tannins and elevated acid. The red fruits are tart and ripe showing notes of sour cherry, cranberry and red currant. There is a dried, dusty earth quality to the wine with dried leather and hay.
|
|
Cellaring Potential
Enjoy now or cellar for 2-5 years.
|
|
Food Matching
A great pizza party wine, or pair with barbecued beef brisket, roasted winter vegetables or aged cheeses.
|