Dark and deep ruby red. Wide and continuous bouquet with ethereal aromas of red fruits under spirit, coffee, licorice and clove.
Warm, enveloping and silky taste. The high-level persistency fades into fascinating mineral and earthy shades.
Comune di Torrazza Coste (PV)
Cold cuts, red meat, game based first dishes.
12 – 16° C
SOIL: Loamy alluvial deposits or loamy clay. Dark brown color, ranges from deep and very deep, silty-loam in the topsoil and loamy clay in the non-skeletal subsoil. This kind of terrain isn’t calcareous and its reaction swing between slightly and weakly acid.
Low organic coal, equipped with an average of nitrogen and with low availability of organic substance.
HEIGHT: 130 m. a.s.l
GRAPES: Croatina, native
HARVEST: Around the fourth week of September
Cultivation system: 25 years old vineyards, 4000 vines per hectare, two buttress guyot, grassing, organic and contained fertilization.
Map Sheet: Sheet 15, Mappale 68, 69, 70, 220, 221, 287.
Maximum grapes production: 60 q/ha Moderate yields per vine.
Graduated harvest selection.
Destemmed. Indigenous yeast.
The decanting process and the oxygenation are carefully managed. Steel fermentation
Manual punching down and pumping over.
Manual harvest in 15-20 kg boxes. 80% of the mass age 12 months in steel.
20% of the mass age 12 months in 500 liters oak tonneaux.
Clarification for natural decanting guaranteed by the innate cold of the cellar.