Medium intensity ruby red.
The olfactory profile is characterized by fruity aromas which recalls plum and cherry, embellished with violet, green pepper, tobacco and undergrowth notes.
On the palate it is a harmonious and juicy wine which perfectly balances body, tannins and acidity.
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. Dark brown color, ranges from deep and very deep, silty-loam in the topsoil and loamy clay in the non-skeletal subsoil.
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: Fourth week of September 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 yields per vine.
Harvest selection. Destemmed. Indigenous yeast.
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.
Aged 10 months in steel. No filtration.
Clarification for natural decanting guaranteed by the innate cold of the cellar.