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Viticulture

Production Area: Castelferrato-Torrevecchia Teatina (CH)

Altitude 80 meters sim

Soil type: medium-textured clay

Business Management: Organic Farming

Yield per HA: 90 quintals/ha

Training system: Abruzzese Pergola

Manual harvest in October

Winemaking

Red winemaking

Destemming and pressing of the grapes; Fermentation in maceration with the skins in stainless steel tanks at controlled temperature.

Pumping over until 3/4 of fermentation, then racking and soft pressing.

At the end of the alcoholic fermentation, the wine is transferred into wooden barrels and malolactic fermentation begins.

Aging: 13 months in medium-toasted Slavonian tonneaux; 12 months in stainless steel tanks and 5 in the bottle.

Serving temperature: 18°/20°c

Tasting Notes

Ruby red color.

On the nose, woody nuances accompany notes of cherries and vanilla.

In the mouth it is tannic and of Abruzzo character, until it softens leaving the palate clean and dry. Excellent companion for meditation.