Vineyards: without use herbicides and treatments at low environmental impact. Vinification: the grapes were harvested and selected manually in the end of september ,destemmed, the must was then left on the skins for 14 days in conical oak vats without temperature control. In these days alcoholic fermentation started with indigenous yeasts and three times a day the skins were immersed in the must, punching down manually. After that it were soft pressed and the alcoholic fermentation continued and aged without temperature control in French tonnoux barrels for 2 years, always on the lees.
Not clarified, unfiltered, very low sulphite contents.
Visual appearance: coppery colour, natural colour obtained of long maceration
Tasting profile: the wine has a continuous evolution, complex fruity and floral bouquet, slightly aromatic with notes of dry hay, toasted almonds, licorice, red fruits, vanilla etc.. Intense, dry and full-bodied on the palate with a strong character, savory and mineral, long and very persistent
Food pairing: ideal with smoked ham, white meats, grilled white meats, grilled red meats aged cheeses, gorgonzola
Aging potential: over 30 years.