Food matching:RED MEET, GAME MEET, MATURE CHEESES
Geology: CLAY SOILS
The grapes arecarefully monitored throughout by laboratory analyses, direct visualexamination, and, closer to harvest, by direct tasting of the fruit. They arepicked into shallow boxes, so that the grape skins, are not broken open. At the winery two sorting tables are used toselect strictly the best. The berries are pumped intotemperature-controlled, glass-lined cement vats, where the juice is fermentedat about 25-28°C under total control. Regular pump overs are carried outmanually, and with great care, to ensure a gentle, uniform irrigation of the“cap.” The combined steps offermentation and maceration can last up to more than three weeks. The next stepis drawing off the wine. The temperature is kept at about 20°C to ensure arapid and complete malolactic fermentation. Once the malolactic is complete,the wine is then transferred to small French oak barrels, where it remains from 14to 16 months. The assembling of the wine’s definitive blend is carried out by apainstaking evaluation of the single lots of wine in each barrel beforebottling.
Aging : In French Oak barriques of 225 lt. for 14 month, in bottle for minimum 6 month
Acidity: 4.96 g/l
Residual sugar: <1 g/l