A wine produced from a vineyard of 10 hectares at 100 m asl, where the soil is characterized by calcareous sandstone, marl and calcareous flysch mixed to clay and calcareous clay, while the climate is of a temperate Mediterranean type. There are 4500 to 6000 vines per hectare with a yield of about 7 tons of grapes per hectare. Vines are trained to Cordone speronato and Guyot. Harvesting is done manually. The average age of the vines is 20 years. Vinification in open truncated cone-shaped oak vats for the alcoholic fermentation. Malolactic fermentation in barrique. Ages for 18 months in barrique, in first and second passage. Bottle refinement 12 months minimum.

Tasting Notes

Intense and well outlined nose, very refined: evolving with black berries, together with clear balsamic and Mediterranean traces. Then progressively develop typical mineral notes. Enters the mouth austere and fresh, evolving in a good balance between the mineral traces and the fine tannic notes. Good length, with wide mineral notes.

Foods Parings

Goes well with game, as e.g. local preparations of wild boar, roast, braised and stewed red meats, medium aged cheese.

Technical Notes