I nostri vini
Marls and sandstones of Eocene origin, known in Italian as “ponca”, stratified
under the seas over millennia and today confer to our wines a unique and characteristic flavour and minerality typical of Collio.
French Guyot is the prevalent training system along with Monocapovolto, having a planting density of 4,500 to 6,000 plants per hectare.
TIME OF HARVEST
Second half of September
Harvested and selected at peak phenolic and sugar maturation, the grapes are gently destemmed then crushed. This is followed by alcoholic fermentation and maceration of the grapes at a controlled temperature in stainless steel containers for about 20–25 days. After racking, there follows a long period of maturation and refinement where malolactic fermentation takes place and during which the often significant and lush tannins are pleasantly softened. After bottling, the wine rests for further ageing in the bottle before release.
Intense, bright and lively ruby red in colour.
Immediately very intense, with fruity notes of plum jam and red fruits that blend pleasantly with hints of white pepper, sage and tobacco leaf. A persistent aftertaste of coffee and liquorice comes as a result of the maturation.
On the palate, it is quite bold with great personality and good body, being expansive and persistent, which confirms the olfactory sensations in its finish.
Red meat in general, game and venison.