Baciolo vineyard with mixed clay soil and Pliocene sands.
Growing system: spurred cordon.
Careful handpicking of the best grapes in the vineyard, that are leter destemmed and pressed. The grapes macerate for 24 to 30 days at a temperature not exceeding 30 ° C in concrete tancs. Then the must undergoes the spontaneous malolactic maturation and fermentation in 2nd-3rd passage tonneaux barrels. Here it remains for 24 months in contact with the yeasts which are periodically placed in suspension (batonnages). Following the natural stabilization and after organoleptic control, we assembly the most suitable wine components from the various barrels. We then proceed with a light filtration before bottling the wine, where we leave it to age in the bottle for at least 6 months.
Intense ruby red with purple nuances
On the nose ripened fruit under spirit, wild blackberries, leather and pepper
Full bodied, intriguing, powerful with silky tannins perfectly balanced with a pleasant acidity. Wonderful persistence.
Rich and tasteful dishes, bushmeat, stews, truffles, aged cheeses
Number of produced bottles: 2.000
Tyoe of bottles: Borgognotta 750ml