Thinning

The selection of the grapes takes place mainly in the vineyard during the entire phase of fruit set, veraison and ripening. Four/five thinnings are made manually in order to reduce the production per hectare and to have clusters all equal with a uniform ripening.

Harvest

It is done by hand using small crates in order to haven’t broken grapes before the crushing.

Vinification

The alcoholic fermentation takes place with emerged cap in stainless steel tanks and it lasts 14/15 days. This process takes place with controlled temperature and oxygenation. All the operations after the fermentation are made using Azoto in order to protect the wine from oxygen, to preserve aromatic and colorant substances and to limit the use of sulfites.

Ageing

The malolactic fermentation and the subsequent ageing take place in wood and in stainless steel tanks, according to the vintage and the temperatures; both casks and large fine-grained oak barrels are used.

Dry extract

32 g/L

Organoleptic Characteristics

Colour

Intense ruby red color with purple shades.

Bouquet

Full, rich, ample fragrance with abundance of red fruits hints; prevalence of plum and blackberry, with fresh jam final.

Flavour

Hot, vigorous, rich of sweet and fruity notes, harmony of vinous and fresh hints with great finish of vanilla and pomegranate.