To the nose, the wine is full of fleshy fruit, red pepper and tomato leaf. Again, strawberry, blueberry and raspberry. Following, rosemary, myrtle, eucalypt, anise, slate, rhubarb, carob. Sweet sensations of blond tobacco and milk chocolate
Smooth, balanced, velvety and persistent.
-Production area: C.da Passo di Piazza (north of Nature Reserve of Biviere Lake)
-Type of soil: Medium-tending to sandy soil
-Cultivation system: Espalier/cordon spur
-Planting density: 4,500 plants per hectare
-Yield grape/HA: 60 quintals
Manual. First ten days of September
Fermentation at 26° with maceration on the skins for 15-20 days. Short and frequent pump-overs during tumultuous fermentation which are reduced towards the end of the process.
One year in steel tanks, then 12 to 15 months in barriques of French oak. 12 months in bottle.