Description

GRAPES: Calabrese N. 50%, Greco N. 20%, Magliocco 20%, Cabernet S. 10%
ALCOHOL CONTENT: 14,50 % vol.
YIELD PER HECTARE: 50  quintals
EXPOSURE: North-East
ALTITUDE: 200/250 m.a.s.l.	
SOIL TYPE: Hills of calcareous and clay origin
BREEDING SYSTEM: Counter
PRUNING SYSTEM: Spurred Cordon, Guyot
PLANT DENSITY: 5.000 plants/Ha 
HARVEST TIME: Mid-September
WINEMAKING: Destemming and crushing, fermentation with skins maceration in steel tanks for 20 days, drawing off and soft pressing
MACERATION TEMPERATURE: 25/28°C
MALOLACTIC FERMENTATION: Totally done
AGING: Barriques for 3 months and a following refinement in bottle for 12 months
ORGANOLEPTIC CHARACTERISTICS: Intense ruby red color, fruity with hints of plum and spicy notes of black pepper, good freshness with soft tannins and taste-olfactory persistence
FOOD PAIRINGS: Wine for the whole meal, excellent with roasts, red meats, game, stockfish, seasoned or spicy cheeses
SERVING TEMPERATURE: 18/20°C