Ruby clothing with a huge chromatic concentration.
Intense and penetrating aromas of cherry, juniper, elderflower and black pepper blend with a goudron hint which gives the wine even more complexity.
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: Barbera, native
HARVEST: First week of October circa
CULTIVATION SYSTEM: 25 years old vineyard, 4000 vines per hectare, two buttress guyot, grassing, organic and contained fertilization.
MAP SHEET: Sheet 3, Mappale 150, 131 and 31.
Maximum grapes production: 60 q/ha Moderate average yield per vines: 1,5 kg per plant. Graduated harvest selection. Destemmed.
Indigenous yeast. Spontaneous fermentation.
The decanting process and the oxygenation are carefully managed through seal valves.
Manual harvest in 15-20 kg boxes. Manual punching down and pumping over through peristaltic pump.
90% of the mass age 10 months in steel.
10% of the mass age 10 months in 500 liters oak tonneaux. No filtration.
Clarification for natural decanting guaranteed by the innate winter cold of the cellar.