After a few months in steel the wine is hollowed into 19 hl barrels. Of oak for about 8/12 months. Before marketing it stays in the bottle for another 6 months. All in aging salt completely dug into the limestone rock typical of the territory where this wine is born.
TOTAL ACIDITY: 6.25 gr / lt
DRY EXTRACT: 48 gr /
RESIDUAL SUGARS: 6.25 gr / lt
SERVICE TEMPERATURE: 18C
In a cool place, sheltered from light and heat.
VINIFICATION AND ORGANOLEPTIC DESCRIPTION
There is a manual grape harvest that is brought to the cellar in cassettes of a maximum weight of 20 kg. Vinification takes place in small, 47 hl thermo conditioned tanks. . Long macerations take place at a temperature of about 26 ° with delicate replacements and delestage. Intense ruby red colour. The olfactory impact is elegant with plum, blackberry and ripe black cherry. You also perceive spicy notes. The taste is very thick and merges softly with its tannicity. It adapts admirably to roasts, ragu ‘and seasoned cheeses.