GRAPES: Merlot, Cabernet Sauvignon
PRODUCTION AREA: North-east of Italy
ASPECT AND ELEVATION: 200 meters above the sea level
SOIL TYPE: Clayish
TRAINING SYSTEM: Guyot
PLANTING DENSITY: 4350 - 5000 vines per hectare
HARVEST PERIOD: End of September
ALCOHOL CONTENT: 13% vol
RESIDUAL SUGAR: 2 g/ lit
TOTAL ACIDITY: 5,3 g/ lit
SERVING TEMPERATURE: 18° C
RECOMMENDED GLASS: Medium-sized, tulip-shaped glass
AGEING POTENTIAL: Six/seven years
FORMAT (ML): 750
Grapes are harvested then fermented with the skins for 15-18 days at a temperature of 25° - 28° C. During this time, continuous selection obtains an excellent extraction of anthocynonins and tannins from the skins. Second fermentation takes place in stainless steel and ageing in roasted French oak barrels of 225 liters follows for the next 12 months. Finally, the wine rests for other 3 months in bottles.
Bright intense ruby red that darkens into garnet after time. Full persistent aroma with over-ripe tones of Marasca cherry on a lovely cascade of vanilla and floral violet tones. Dry, harmonic velvety smoothness of tannins, aristocratic determined character.
Sublime with red meats, roasts and ripe cheeses. So structured and aroma-rich, this wine can easily be drunk on its own.