TRAINING SYSTEM: Guyot

AGE OF VINES: planted 2005

ALTITUDE: 450 m above sea level

ALIGNMENT OF SLOPES: south, southeast

NUMBER OF VINES PER HECTARE: approx. 6500

YIELD PER VINE: approx. 1 kg

SOIL: sandy, volcanic origin with a high content of potassium and magnesium

HARVEST: mid October, hand-picked

ENOLOGIST: Paolo Peira

PRODUCTION PROCESS: Destemming, the juice stays in contact with the skins for approx. 8 hours at 4°C, racking and inoculation with selected yeast cultures, temperature-controlled fermentation at 17/18 °C, 5 months of maturation on dissolved yeasts, suppression of malolactic fermentation by cooling, second fermentation in autoclave until a pressure of approx. 5 bar is reached, bottling

CONTENT OF ALCOHOL: 12.5% vol.

RESIDUAL SUGAR: 12 g/l

ANNUAL PRODUCTION: approx. 3000 bottles

TASTING NOTES: Showing a clear and brilliant pale cherry red. The perlage is fine and persistent. The nose opens with delicate fragrances of roses, pomegranate and citrus fruits, grapefruit in particular. It is fresh tasting on the palate, with pleasant acidity and a convincing overall equilibrium. Goes well as aperitif, with fish based appetizers and is a great wine to celebrate special moments every day.