GRAPES: 100% Merlot,
coming from vineyards planted recently with clones and rootstocks with low
vigour.
CULTURAL TECHNIQUE:
Density of about 5,000 vines/hectare, low Guyot breeding system; the grapes,
depending on the production load of the year, are more or less intensely
reduced to the veraison.
VINIFICATION: maceration at controlled temperature for 15 days, conducted with
intense and frequent pumping over of the must on the cap of pomace; after the
racking, the wine completes the alcoholic fermentation and gets the subsequent
malolactic fermentation in new French oak barrels of 500 liters.
AGEING: the wine ages for 24 months in wood and for a further 12 months in
bottle.
ORGANOLEPTIC CHARACTERISTICS:
Color: full and compact ruby red that, with the ageing, shows garnet nuances.
Bouquet: ample, intense, of great complexity, it can be felt notes of plum jam,
floral hints, hints of vanilla, tobacco and spices well mixed together.
Taste: full, broad and structured, very soft and very long taste-olfactory
persistence.
GASTRONOMIC COMBINATIONS: game, braised, mushrooms, aged cheeses.
TASTING TEMPERATURE : 16
WINE PRODUCED AND MARKETED TODAY EXCLUSIVELY IN THE VINTAGE
2006 -2011- 2012- 2015
