I nostri vini
The predominantly skeletal soil, characterised by extensive drainage, is comprised of limestone soils rich in noble clays, mixed with red gravel that give the wines unique and typical characteristics of the Isonzo area.
The training system is French Guyot, with a planting density of 4,500 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.
An intense ruby red colour.
Immediately very intense and elegant, fruity notes of wild berries and plum jam emerge and blend nicely with hints of black pepper.
A pleasant aftertaste of coffee and liquorice comes as a result of the maturation.
On the palate, it is vinous with great personality and good body, being expansive and persistent, which confirms the olfactory sensations in its finish.
Roasts, shanks, cold meats, as well as being excellent with cured meats and aged cheese.