Vineyard: Campolungo

Soil: clay-sandy with generous presence of marly rock.

Grapes: 100% Cabernet Sauvignon

Harvest: manual with selection of bunches in the field.

Vinification: the Cabernet grape is always the last to arrive in the cellar, we often harvest it in late October. In the cellar it is completely destemmed and crushed, the alcoholic fermentation is spontaneous, the skins are macerated for about 2 weeks, sometimes a little longer, the pomace is softly pressed and then re-used in the field as are the stalks. Malolactic fermentation also occurs spontaneously in the following weeks, sporadically the following spring.

Elevàge: the wine is aged for around 30 months in the cellar in concrete or steel tanks.

Winemaker’s notes : Red color with intense purple shades.
On the nose, blood, black spice and balsamic hints.
The balsamic tones return in the mouth with a tannic and slightly vegetal note typical of Cabernet. The sip is smooth and ends with a pleasantly bitter tone.