Clay-sandy-calcareous with sub-alkaline reaction. In the vineyard
30% of old vines planted in 1944. Selection during the period of colors change. Manual harvest.
In the cellar
Stalk removal; pressing and maceration for8-10 days on average. Controlled temperature fermentation at 30 °C. Malolactic completed.
18 months in 30 hectoliters oak barrels from lavonia/Hungary/Switzerland and in third-fourth passage 225 liters French oak barrels.
In- bottle refinement
6 months minimum.
The vineyard that produces the Zio Nando, thanks to a terrain that tends towards sandy and its western exposure, permits us to obtain a wine with a powerfully fruity aroma, optimal color intensity and extreme refinement.
salami and cheese, parmigiana, vitello tonnato, russian salad.