Grapes: Cesanese 100%
Vineyards: Cultivated at Guyot system with 3.500 plants per ha resulting in an output of about
Harvesting: Careful selection of grapes lightly dried up.
Wine making: Fermentation lasting about 15 days at a controlled temperature of 30/32 °C. The wine is decanted twice, by making another contact with marcs for several days. After having been decanted, the wine is kept in steel vat and later on in wood for 12 months and in the end refined in bottle.
Organoleptic specs: Colour: Ruby-red with garnet red hints;
Nose: Ethereal, with light vanilla perfumes, intense and elegant;
Taste: Dry, warm and persistent.
Food matching: Excellent with roasted and grilled meat, game and cheese.
Serving temperature: Bottle laid down in a very cool environment (15 °C) and not too
humid. Before serving the wine, decant it into a carafe.
To be drank before: 6 years and more if kept in the recommended way.
Analytic data: Alcohol: 14 %
Tot Acidity: 5,70 gr/lt.
Dry extract: 32 gr/lt.
Residual sugar: 2,5 g/lt.