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Variety: Malvasia Nera, Sangiovese, Colorino e Canaiolo
Type of soil: Rich of clay and tuff, with a lot marine fossil
Exposition: South
Age of the vineyard: 65 years
Altitude of the vineyard: 130 a 200 m b.s.l
Training system: Guyot monolaterale
Yield per hectare: 40 q.li
Harvest: Manual, using 15 kg volume crates
Service Temperature: 16-18°C
Vinification: After the harvest, 70% of the grapes get destemmed and 30% stay as full bunch. One part of the grapes are vinificated in temperature-controlled stainless steel vat and the other part of the grapes are vinificated in open barriques, in both cases the fulling processes are made by hand.
Maceration last between 20 and 30 days.
Storage: French oak barriques used for the second time for 12 months and a minimum of 2
years of aging process in bottles.
Tasting note: Visual analysis: purple red. Aromas: the wine is wide and complex, flowers aromas like roses and violets, fruits aromas myrtle, red current, raspberries, also herby aromas like laurel and aromatic hers, spicy bouquet of black pepper, liquorice, cocoa and toasted hints. The taste is balanced due the good acidity and the softness, tannins are fine and elegant and the wine has a good persistency.
Food pairings: Stews, gamey meat