Rosso rubino. Naso di frutti rossi freschi, ciliegia con scorza d'arancia e note di violetta. Il palato è frutto con acidità vibrante e tannini croccanti.
3 bicchieri Gambero Rosso
95 pts Decanter Points
92 pts James Suckling
Soil Type: Schist, calcareous
Harvest: Hand-harvested in small 10kg crates with selected grapes
All vines are trellised as candelabro, a modified goblet that looks like a chandelier. This form allows for a reduced vigour, better sap distribution and uniform ripening of bunches. Spontaneous grass cover is left between the rows and the soil is not tilled to avoid inducing vigour. Manure is used as fertilizer and all operation on the vines are done by hand. Grapes are hand-harvested in small 10kg crates.
Vinification: Destemming and crushing then alcoholic fermentation in stainless steel tanks during 7 to 10 days at temperatures around 28°C. At the end of this fermentation, several tastings determine the duration of the post-maceration. It can last from a few days to several weeks depending on the vintage. The wine is then transferred into other stainless steel tanks for the malolactic fermentation.
Aging: 12 to 16 months in large French oak casks (40hL) and tonneaux that are several years old.