is 30 years old and located in Monforte d’Alba, at an altitude of 300 metres above sea level
clay and fine sand
south and south-east
maximum of 7,000 kg per ha
in stainless steel vats with the submerged cap method and maceration on the skins for more than twenty days. The fermentation temperature is kept initially at 30 °C and then reduced to 25 °C. Around 20% of the grapes are semi-dried before vinification. The malolactic fermentation occurs at the end of alcoholic fermentation and after the drawing off
from 3 to 4 years in tonneaux, depending on the wine’s evolution, followed by 6 months in stainless steel tanks and a further 6 months in bottle
a very soft and elegant wine with an intense and dusky ruby red colour. On the nose, it has notes of ripe red berries, blueberries and blackberries with hints of sweet marasca cherry. The wine is full and warm in the mouth with a wrapping alcoholic elementDownload the wine card
A very soft and elegant wine with an intense and dusky ruby red color. Full and warm in the mouth with a wrapping alcoholic element.