Production area: La Morra
Year planted: 2009
Alcohol content: 14,50% vol.
Soil: clayey and calcareous soil with clear underlying marl;
Total surface area: 0,2 HA
Altitude: 250 meters above sea level
Harvest: done manually the first week of October.
Vinification: fermentation for approximately 10 days in temperature-controlled steel tanks in contact with the skins, frequent pump-overs and punch-downs especially during the first 5 days of maceration.
Malolactic fermentation: immediately after alcoholic fermentation in steel containers in a heated environment.
Refinement: for 12 months in 225 liter barrels used for the second time.
Bottling: normally bottled in June - July of the second year. Refinement for another 6 months in the bottle in the darkness of the underground cellar.
Total production: approx. 1200 bottles
Color: ruby red with bright garnet reflections, tight and fast tears form on the glass.
Nose: marked aroma of red fruit, raspberry, apricot and cherry with floral hints reminiscent of violets.
Palate: warm and delicately dry with great balance.Presence of pleasant tannins, with good body and aftertaste of cherries.
Pairings: it goes with starters, first courses and meat-based second courses. It is also excellent with fresh and medium seasoned cheeses.
Ageing capacity: the wine is designed for immediate consumption but can evolve for at least 7-8 years. Store it in a horizontal position and at a temperature not greater than 18°C.