Grape varieties: Petit Verdot
Type of farming: guyot, 5,500 vines per hectare
Production per Ha: 60 quintals
Altitude of the vineyards: 300 mt
Production area: La Pasolina, a volcanic cone south of Rome
Harvest: manual with selection of the grapes at the beginning of October
Vinification: red vinification at controlled temperatures at 24-27 ° C with maceration on the
skins for 14-16 days
Refinement: 9 months in tonneaux. Refinement in the bottle for at least 3 months follows
Organoleptic characteristics: intense ruby red color; currant, blackberry, rosehip bouquet;
intense, soft harmonic taste
Pairings: red meats, grilled meats, roasts, cheeses
Alcoholic content: 13.5% vol.
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