A deep ruby red color with violet tinges. Rich aromas with notes of black cherry and wild berries, and a full-bodied flavor with a perfectly-balanced harmony of taste, aromas, and tannins. The wine goes well with pasta dishes made with tomato and meat sauces, and roasted or grilled meats. Serving temperature is 14 ° -16 ° C in glasses intended for young wines.
Number of bottles produced this year 500,000 Varietal composition Merlot 80%, sangiovese 20% Exposure and altitude Predominantly facing southeast Soil composition Clays rich in sediments and volcanic soil Cultivation system Spurred cordon, over 3300 vines per hectare Average age of the vines
20 years Yield per hectare 90 quintals Time of harvest September Maceration In stainless steel tanks Fermentation temperature A controlled temperature of 20-25 °C Duration of fermentation Two weeks Malolactic fermentation Completed Mode and duration of aging At least two months in the bottle
Straw yellow in color, with elegant and refined aromas of white fleshed fruit and hawthorn flowers. Perfect for appetizers and pasta dishes made with seafood, as well as white meats (also grilled). Best served at a temperature of 12°C.
First year of production 2011 Varietal composition 45% trebbiano, 40% grechetto, 15% charnonnay Exposure and altitude Various degrees of sun exposure and positions, predominantly facing southeast Soil composition Marine sands and marly and volcanic clays Cultivation system Guyot and spurred cordon, over 3300 vines per hectare Average age of the vines 25 years Yield per hectare 110 quintals Time of harvest At the end of August, in mid-September and at the end of October Fermentation temperature A controlled temperature of 15°C Duration of fermentation Two to three weeks Malolactic fermentation Partially completed Mode and duration of aging At least four months in the bottle