Denominazione di Orgine Controllata e Garantita
The vines, trained with the guyot method, about 25-35 years, and
yield approximately 70 quintals per hectare. The grapes are generally
harvested in October.
The grapes are collected in baskets and
immediately taken to the cellar to be pressed and de-stemmed. They are then put into special
temperature-controlled vats where they ferment for about 8-10 days, with frequent repassing to
extract colouring elements. After alcoholic fermentation, the wine is stored in temperature-controlled
steel vats to promote malolactic fermentation.
Before bottling, the wine is clarified, filtered, and stabilised only if absolutely
Deep ruby colour with violet reflections. Very rich, penetranting nose.
Dry, with medium body, fresh and irrepressible.
Serve at 16° C. Excellent with meat dishes in gneral and with soft cheeses.