Franco e Matteo Bernabei
Medium-textured soil with presence stratified sands alternating with shales, stony alluvial origin mixed with limestone.
Carefully de-stemmed grapes are vinified in modern stainless steel tanks, with maceration on the skins for a median duration of 25-30 days at a temperature of about 78° F. On completion of fermentation, the wine carries on malolactic fermentation, is then transferred to new French oak barrels where it remains for about 30 months
30 months in new barriques
Delaware, New Jersey, New York, and Pennsylvania
Attractive scents of ripe plum, blue flower, eucalyptus and baking spice spill out of the glass. The round, rich palate doles out juicy black cherry, crushed raspberry, licorice and a hint of chopped herb. Velvety tannins provided polished support.