Variety of grapes
Gamay - Sangiovese.
About 2 Ha, facing north-east with a plant spacing of: 2.50 x 0.80.
Growing system: mainly runner system.
Average age of vines: 6/8 years.
Mainly marly-arenaceous type of soil.
Altitude: 360m above sea level.
End of September - beginning
of October, with meticulous sorting of the grapes.
Grapes: 60 quintals/Ha - Wine: 50%.
Maceration: traditional method of grapeskins in contact for approximately 15/18 days.
Many pumping-overs and a 20% extraction in the initial stage.
Alcoholic fermentation: at controlled temperature (max. 27°C) in stainless steel containers.
Use of selected yeasts.
Malo-lactic fermentation: totally carried out in casks.
3 months in a 225 lt. French sessile oak casks.
From March-April following the picking period.
About 3 months in bottles.
Average production per year
Approximately 18.000 bottles.
Colour: intense and ruby-red.
Scent: full bodied and refined, enriched with a note of red fruits, vegetable tones and sweet spices.
Taste: dry, full and elegant in the tones of fruits and in the notes of complex spices.
Coupling: best with first courses accompanied by a meat based sauce, on vegetable dishes and grilled meat.
Service notes: to be served at 16-18°C in a premium red wine glass.