In the countryside of Paupisi (BN) on a calcareous and clay soil, from vineyard about 20 years old, from November, we harvest grapes, in small crates, that’s were the winemaking process start.
|Area of production||
|Type of soil||
|Hight of the vineyard||
370 above sea level
|Vine growing method||
|Density of vineyard||
3500 vine per ha
|Av erase age of the vineyard||
20 years old
|Gambero Rosso 2021||Quality/price|
|Vini Buoni d’Italia 2020||Quality, balance and drinkability|
From scrupulously thinned vineyards the grapes reach a slight over-ripening. In vinification without destemming, about 10% of the liquid just obtained is separated from the must, leaving the remaining mass to macerate in contact with the skins for 30 days. at a temperature ranging from 32° to 24° C. The racking phase is followed by an evolution in second passage barriques for about 16 months where the malolactic fermentation takes place. It refines after assembly for another 3 months in steel and follows bottling without the aid of filtration or artificial clarification procedures.
Intense ruby red color, clear and consistent; intense and complex aromas of red fruit and spicy hints of black pepper and cloves, licorice, toasted notes. Dry taste, with good alcohol content and balanced tannins, soft, smooth and persistent, with great structure.
To be served at a temperature of 18/20 ° C, the use of the decanter is recommended, in a large glass, it is ideal after adequate oxygenation for traditional dishes of meat, salty and aged cheeses. Excellent as a meditation wine and between meals.
Keep the bottle in vertical position at a temperature of 18° max. Keep it faraway from light and hot places.