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Median age of vines: 50 anni
Elevation: 450 mtrs above sea level
Exposure: South Westerly
Yield per hectare: 3.500 kg. of grapes
Colour: Intense and deep ruby, almost impenetrable
Bouquet: romas of ripe fruit, cassis and blackberries, enhanced with traces of tobacco, chocolate and sweet spices.
Flavour: High quality tannins, charged with elegance and body, which render the wine extremely adaptable to lengthy ageing. Alcohol: 14,5%
Acidity: 5,5 gr/l.
Serve with: Seasoned cheeses, red meat, venison and salamis.
Serving Temperature: 16-18°C
Serving method: Serve in large vessels ensuring that the bottle has been opened at least 60 mins. beforehand.
Grape type: 80% Sangiovese, 20% consisting of Barbera, Canaiolo, Montepulciano and Carmenere grapes.
Fermentation: After careful selection by hand in the vineyard and meticulous sorting of the berries on arrival at the winery, the grapes are separated for maturation into smallish containers to optimise the extraction of flavours from the skins. The fermentation proceeds without selected yeasts, relying on the natural ones inherent in the local area. Contact with the skins depends on the grape variety from a minimum of 18 days to a maximum of 25-28 days, during which brief and delicate pressings (follature) are made.
Maturation: The wine is then transferred to small Slovenian oak casks of 10hl (1,000 litres) where the fermentation continues for at least 24 months. During this period some light transferring between vats occurs to stabilise the wine and then it is gently filtered, but not clarified, thus still allowing the wine to maintain all the intrinsic organic components.
Cellaring: at least 1 year in bottles.
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