Vineyard planted area: ha 5.
Grapes variety: 40% Albarossa – 40% Barbera – 20% Cabernet Sauvignon.
Pruning system: Guyot tradizionale.
Cultivation: organic-biodynamic method. The vines are cultivated without using fertilizers and agrochemicals.
Yield: 9000 kg/ha.
Soil: limestone clayey ground, excellent texture, good presence of minerals.
Geological zone: Tassarolo, hillside, 300 m (asl), south/west exposure.
Grape harvest: October, hand harvesting.
Wine production method: de-stemming and crushing of the grapes; the must obtained, together with the grape skins, begins the fermentation with natural yeasts. Pumping over is repeated many times for the extraction of color and aromas. The alcoholic fermentation continues for at least 15 days and, after the drawing off, the wine is kept at a suitable temperature to favor malolactic fermentation. The refinement is one year in stainless steel tanks.
Alcoholic content: 14%.Total acidity: 6 g/l.
Color: intense ruby red.
Scent: intense fragrance notes with floral and small barries hints.
Taste: harmonious, broad, rich in extractive substance, fresh and balanced structure.
Serve with: cold meats, pasta dishes, red meats and grilled ones; it is a wine to drink through the meal.
Serving temperature: 14/16°C.Storage: bottles stored in a cool, dry and constant temperature can be stored for 6/8 years.