CHARACTERISTICS: The wine is obtained from Sagrantino and Cabernet Sauvignon grapes which are separately harvested and are combined together to form the finished wine only after the vinification. Highly structured wine with a soft and enveloping tannin. An intense aroma is composed by notes of blackberries and subtle balsamic cues. Warm, soft and intense flavor to the palate. Pairs well with truffle’s veal.
VINIFICATION: After crushing and de-stemming the grape ferments for 20 days in temperature controlled steel storage tanks, undergoing 3 pump-overs every day. After the malolactic fermentation some of the wine is placed in new barriques for 24 months, then it is reassembled, cleared, and stabilized. Finally, before bottling, the wine is filtered.
TERROIR: It is a silt-clay soil moderately calcareous, fresh and deep with the vines exposed to the south-east and a plantation density of 4’200 vines per hectare.
VINEYARDS: Sagrantino 50%, Cabernet Sauvignon 50%
Density: 3,500 plants per hectare
NAME: IGT – Typical Geographical Indication
ALTITUDE: 400 m
VINEYARD AVERAGE AGE: implanted in 2001
TRAINING SYSTEM: Cordon
PRODUCTION: 60 q.li/Ha. Fermentation on the skins for 20 days
NUMBER OF BOTTLES: 3000
AGEING: in French oak barrels for 24 months
AGEING: 3 months in bottle
% OF ALCOHOL: 14.5%
IDEAL TEMPERATURE OF SERVICE: 16 ° – 18 ° C
RESIDUAL SUGAR: 1.8 g / l
SULPHUR FREE: 25 mg / l
SULPHUR TOTAL: 84 mg / l
TOTAL ACIDITY: 5.40 g / l