TYPE OF SOIL: Rich with pebbles, moderately chalky
with abundant limey sections.
ALTITUDE: 370 m a.s.l.
YIELD PER HECTARE: 90 quintals.
TRAINING SYSTEM: Spurred cordon.
PLANTING DENSITY: 4,500 vines per hectare.
HARVESTING PERIOD: 10-15 september.
BOTTLING PERIOD: first half of March.
VINIFICATION: destalking followed by 21 days on the
skins at 25⁰C; after racking, malolactic fermentation
follows in stainless steel and wood; maturation in
barriques for 14 months.
MATURATION: in Allier oak barriques, 30% new
AGING CAPACITY: to drink at once or age for 7/10 years.
Sweet oriental spices and a fleeting recall of toasted cocoa accompany the wine in all its
tasting processes, now providing hints of sun-ripened black fruit, now with more wintery notes of leather and humus. An enveloping sensation recalls the consistency of velvet with a minty and black pepper finish.
Marinated and grilled lamb cutlets, accompanied by mint or even by an orthodox ‘parmigiana’ with smoked provola cheese.