Vinification: Careful selection of the best grapes in the vineyard and in collection boxes.
Temperature-controlled fermentation in semi conical, French Oak casks with postfermentation maceration up to 18-20 days after the beginning of fermentation. Malolactic fermentation and ageing on lees for at least 60 days. Elevation in oak barrels for 14 months.
Wine Characteristics: It has a garnet – red colour with purple reflections. On the nose it has a persistant mouth feel.
There are out standing notes of small red berries turning into main vanilla notes.
Advised dishes: Excellent both with red meat course – braised, roasted and stewed meat and hard and mature cheese
Serving Temperature: To be served at 18° - 20° C
Alcool: 13% Vol.
Production Area: Vines located on the hills of Passo Madama
Grapes: 100% Montepulciano
Soil - Altitude: Soil: alluvial deposit – sandy silt composition, slightly calcareous
Altitude: 70 mt. high on sea
Harvest: Between 10 and 15 October with selection of grapes
Viticulture: Growing system: Espalier Density: 6,000 vines per hectare Age of the vines: 10 years Average yeld: 50 hl. per hectare
Size: Cases of 12 Bottles of 0,75 lt.
Pallet composition: 5 layers of 17 cases of 6 bottles x layer (85 ct - 510 bt)
