In the countryside of Paupisi (BN) on a calcareous and clay soil, from vineyard 20+ years old, during the second decade of October, we harvest grapes, in small crates, that’s were the winemaking process start.
|Area of production||
|Type of soil||
|Hight of the vineyard||
270 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|
WINE MAKING PROCESS
The harvest happen at the second decade of October. The grapes are handpicked and transported in the winery in small crates. In the winery we destem and cooled down to 3°C. The maceration on the skin goes on for 8/10 day in cement at a temperature of 22°C When the alcoholic and malolactic fermentation id done, the wine age for 6/8 months in barrique. All the wine come together in cement where we wait for a natural clarification. Before the bottling we filter the wine at 2 micron.
Your wine, intense color with purple reflex. The aroma is very direct and genuine, with notes of red berries and aromatic herbs. The mouthfeel is fresh with powerful tannins, good body and very persistent at the palate.
Serving temperature 16/18°C. Use a standard wine glass. Great to pair with soup, lasagna, meat, and semi-aged cheese.
Keep the bottle in vertical position at a temperature of 18° max. Keep it faraway from light and hot places.