Description

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.