4 vineyards in La Morra
Vineyard size is 2.5 ha overall with a south-west exposure. Training system is classic Guyot mothod with medium-short trimming.
clayey and calcareous
Manual harvesting of the ripe grapes in 20-kg perforated crates through a careful selection of the bunches; transfer in cellar, grape crushing and destemming within hours; thermo-controlled fermentation at around 28 °C, with frequent pumpovers. Short maceration (about 100 hours); racking in stainless steel vats, where the must is thermo-controlled; in the vats the alcoholic fermentation comes to an end and the natural malolactic one takes place.
8 months in stainless steel vats
Deep ruby red in colour with bright violet nuances. Light vegetal aroma recalling green wood and red berries. The wine is very pleasant and drinkable, thanks to its lively acidity, long-lasting flavors that match the aromas, and a finish reminiscent of sweet almonds.