2021
Vineyards located in the hills of La Morra, one of the best production areas. The vines are trained using the traditional Guyot system, with a density of 4,500 plants per hectare, facing east-south/eastwards, on clay soil at an altitude of 300 meters.
The grape bunches, hand-picked into wooden crates between September and October, are vinified using the red wine method in temperature-controlled vertical vinification of 100 hl (from 28°C at the beginning of maceration to 26°C after a couple of days), with 10 days of controlled maceration with frequent pump-over of the must and daily délestage from the third day; alcoholic fermentation was immediately followed by malolactic fermentation in temperature-controlled stainless steel tanks; at the end of malolactic fermentation, 80% of the wine was placed in small-to-medium capacity (30 hl) Slavonian oak barrels and 20% in once- and twice-used French Allier and Troncais oak barrels; maturation in the barrels lasted 24 months and 16 months in the casks; Then came the blending of the stainless steel barrels where the wine rested until bottling, followed by a long period of bottle refinement.
Maroon color tending towards strong blue.
Intense and ethereal bouquet of vanilla, clove and clean undergrowth.
Full-bodied, firm yet velvety flavor with a fine, very persistent aftertaste of licorice and ripe red fruits.
Maroon color tending towards strong blue.
Intense and ethereal bouquet of vanilla, clove and clean undergrowth.
Full-bodied, firm yet velvety flavor with a fine, very persistent aftertaste of licorice and ripe red fruits.
