Category: .

Technical description


Ancestral Method – Red Wine

Grape: 100% Croatina

Production area: Montecalvo Versiggia

Altitude of the vineyard: 310 meters/1,000 ft AMSL

Type of soil: Silt-clay soil

Training system: Modified Guyot system

Yield: 70 – 80 hl/ha or 3 tons/acre

Harvest period: 2017

Fermentation: The grapes are harvested by hand in boxes, separated from the stalks and left to macerate on the skins for about 10- 15 days. At the end of the fermentation process, the lees are stirred weekly through until January. Slight refermentation in bottle.

Alcohol: 13% vol

Residual sugar: 4 g/l

Total acidity:  5.5 g/l

Total sulfur dioxide: 70 mg/l

pH: 3.3

Ideal food pairings: Ideal with salami, ham and grilled dishes.

Serving temperature: 16-18° C

 Tasting notes: An enveloping and intense bouquet characterized by ripe red fruit, in particular the Morello cherry. Ruby red with violet reflections, the palate is soft, lively, very fruity and slightly tannic.