Deep ruby red, almost
impenetrable. On the olfactory examination the wine results fruity and austere, with notes of sour cherry and ripe plum which alternates themselves with empyreumatic sensations.
The sip is wide, tasty and his acidity balances perfectly the vibrant tannins.
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: Blend of international and local grapes, natives.
HARVEST: First week of October circa, when the grapes reach a satisfying maturity.
CULTIVATION SYSTEM: 60 years old vineyards, 2500 vines per hectare, two buttress guyot, grassing, organic and contained fertilization.
MAP SHEET: Sheet 3,
Map 22 and 23.
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. Steel fermentation.
Manual harvesting in 15-20 kg crates Manual punching down and pumping over through peristaltic pump.
50% of the mass age 18 months in steel.
50% 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.