The cru vineyard Annunziata in La Morra
Vineyard size is 0.5 ha overall with a south-east exposure. Training system is classic Guyot mothod with medium-short trimming.
The super-ripe clusters are picked into ventilated 20kg boxes, after rigorous quality inspection, and brought to the cellar within a few hours from harvest. After de-stemming and pressing, 15% of the must is drawn off, the remainder is fermented at 34°C, with frequent but gentle pumpovers, followed by a lengthy maceration of 350 hours. The wine then goes to oak barrels for spontaneous malolactic fermentation.
26 months in large oak ovals of 16, 25, and 50 hl, 2 months in stainless steel tanks and 6 months in bottle.
Bright garnet, with slight orangish tint. Lush, fleshy nose, with notes of China Calissaia bark, pipe tobacco and dried flowers. The palate exhibits fine structure and power, smoothed by a vein of acidity that makes for a delicious, easy-drinking wine.