After the harvest, strictly by hand, in October, the grapes are pressed to separate the stalks from the grapes and fermented with the skins. Fermentation takes place in steel or vitrified cement barrels for about 10 days at a temperature of 26-28 °C. During this period, the skins and pips release color and tannins. After fermentation, the wine with still the skins is pressed to separate the solid part from the liquid part and put it to rest. It is then racked to remove the lees and after about 2 months it is put in barrique to carry out the second fermentation (malolactic fermentation) and where it will take on the hint of barricade. After 6-8 months, the wine is racked into larger wooden barrels where it will remain for 1 year before being bottled and left to age for at least 3-4 months.
Organoleptic Characteristics: The scent is intense and persistent with pleasant hints of violet and rose.
Characterized by a beautiful ruby red colour with vivid garnet reflections and orange notes over the years. On the palate it is harmonious, soft and full, characterized by a marked but sweet tannins and hints of blackberry and dried fruit.
Harvest Period: October
Yield per hectare: 80 q.lli Ha grapes
Vinification: Fermentation takes place in steel or vitrified cement barrels for about 10 days at a temperature of 26-28 °C
Refinement: larger wooden barrels where it will remain 1 year before being bottled and aged for at least 3-4 months.
Alcohol: 14% – 15%
Aging: 10 - 12 years
Serving Temperature: 18-20 ° C.