I nostri vini
Marls and sandstones of Eocene origin, called “ponca” in Italian, stratified under the seas over millennia and today give our wines a unique flavour and minerality.
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.
Intense ruby red colour with violet hues.
Elegant and complex, with sweet fruity notes such as dried violet, black cherry, blackcurrant and morello cherry that blend intensely with notes of balsamic, spearmint and white pepper, characteristic of our land. The aftertaste is of light roasting and liquorice comes as a result of the maturation.
Pleasant and enveloping on the palate, with the presence of elegant tannins with hints of jam and spices. Very persistent.
Red meat in general, roasts and mature cheese.