Altitude of vineyards: 350 m (above sea level)
Surface of production: 3 hectares
Vines per hectare: 5000
Type of soil: rocks and sands of Galestro and Alberese
Aspect of vineyard: south
Grape percentage: Merlot 100%
Production per hectare: grape 4500 kg - wine 2800 kg
Vinification: the best grapes are selected and submitted to a separate vinification. The fermentation lasts 8/10 days at controlled temperature, followed by maceration with marc for 8/10 days. Then the product is refined in stainless-steel vats for about 4/6 months, where the malo-lactic fermentation takes place.
Ageing: the ageing lasts approximately 10 months and is carried out in barriques and tonneaux (225-500 lt.) made from French oak, "Allier" variety, both of first and second use. Before release for consumption a further period of refining in bottle is needed, of the duration of 6 months. (15,000 bottles produced)
Visual analysis: intense ruby red, very deep colour. Intense violet hues when young.
Olfactory analysis: the ageing in barriques is evident, but does not take over. Along with the typical scents of the “Allier” variety oak, especially vanilla, all the characteristics of the original grapes are present. red ripe Fruit scents.
Gustatory analysis: warm, round, complex. Notes of red-bay fruits are accompanied by little sweetness that remind pepper. Intense wine with a persistent finish.
Serving suggestion: Serve in a wide ballon after oxygenation in a decanter for at least 20 minutes. Temperature should be of 16-18 degrees C/64-66 degrees F.
