Vineyards: Campolungo

Soil: clay-sandy with generous presence of marl.

Harvest: manual with selection of bunches in the field.

Vinifcation: the grapes are destemmed and crushed. The alcoholic fermentation is spontaneous and the maceration is very prolonged, up to 30 days. Upon racking, the pomace is delicately pressed and then re-used in the field as are the stalks. The juice is transferred to concrete and or steel tanks, the malolactic fermentation is also spontaneous.

Elevàge: the wine elevates for 5-6 months in concrete or stainless steel tanks.

Winemaker’s notes : Beautiful color, golden and deep..

The nose is very complex and very very intense. Herbs, tea, bitter chocolate and pine resin.

The mouth is vigorous, consistent with the nose and the tannicity is abundant but not too drying.

Very long finish.