Corvina, Rondinella, Sangiovese, Cabernet Sauvignon
Growing system: double curtain Vines per hectare: 6000
Medium mixture, moraine origin, calcareous/clayey and stony Altitude: 140-160m/above sea level
First ten days of October
Grapes: 70 quintals/hectare
Soft pressing, vinification in red “a cappello sommerso” at controlled temperature (20-22°C).
Maturing: minimum 12 months in French durmast wood casks
Bottled in sterile line closing vacuum-packed
About 3 months
Alcohol content: 13% vol.
Net dry extract: 28 g/l
Reducer sugars: 4,5 g/l
Total acidity: 5,15 g/l
Total sulphites: 60-70 mg/l
Colour: red, intense ruby
Scent: vinous, delicate and fragrant
Taste: full and harmonic
Coupling: after a careful vinification we have a full bodied wine with a very harmonic taste and an aristocratic background of berries.
Accompanied by red meat, game and roast meat that recall banquets in medieval castles.
Service notes: uncork 1 hour before to consume, to be served at 16-18°C