50% Cabernet Franc – 40% Merlot – 10% Cabernet Sauvignon.
Exposure: east, south-east.
Soil: clay with limestone and sand content.
DENSITY OF PLANTING
5000 vines /ha.
YEAR OF PLANTING
First half of October.
Harvest by hand, by selecting the right grapes, with previous additional thinning out.
Grapes are destemmed and crushed, transported into fermentation vessels at a temperature of 28/30° C. The must stay in contact with the skins to allow the extraction of colour and tannins for extra 10 days.
After racking off of the lees and malolactic fermentation, the wine ages in barriques for 24 months. After bottling the wine rests 12 month in bottle.
Colour: deep ruby colour with a violet reflects.
Nose: intense red fruit aromas that are developing into balsamic-sweet spiciness taste.
Mouth: full bodied wine, with black mature fruit aromas, dense structure and elegant, that come out from Merlot grapes, but well supported by the firm tannins from Cabernet Franc.
Served with: red meat, roasted and grilled meat, braised meat and game bird.
Service temperature: to be served at 16° C..
Capacity: lt. 0.75 – lt. 1.50 – lt. 3.00.