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
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.