The vines are trained using the Guyot and spurred cordon techniques, the soils are clay-loam, on a sandstone and/or arbarese sedimentary rock base, rich in pebbles and stones, after having carefully managed the surrounding greenery and having thinned the grape bunches. The grapes are then harvested by hand in October.
VINIFICATION: cold maceration followed by temperaturecontrolled fermentation with Delestage systems and daily replenishment.
AGEING: in large barrels, tonneaux, and barriques.
BOTTLE AGEING: 6 months.
ALCOHOL VOLUME: 13,5% – 14%
TASTING: intense notes on the nose of red fruit, spices, pepper, and resin. Long lasting, it denotes a full body and structure. Silky, soft tannins enhance its elegance.
SERVING SUGGESTIONS: with hardy dishes of red meat, Florentine steak, game, and aged cheeses. Served at 18° C.
SERVING TEMPERATURE: 18 °C