About this wine
First produced: 1970.
Origin: Caparzo, 220 m, 8 ha, sandy-clayey Pliocene sediments; La Caduta, 300 m, 7 ha, stony arenaceous schist; Il Cassero, 270 m, 6 ha, sandy-stony or schist-clay Pliocene sediments; San Piero–Caselle, 250 m, 2 ha, sandy-clayey soil.
Harvest: manual.
Vinification: seven days at 28–30°C, followed by délestage and pump-overs; a further 10–15 days of skin contact. Spontaneous malolactic fermentation at 20–24°C.
Aging: at least two years in wood and at least four months in bottle.
Alcohol: 13–14%. Aging potential: over 30 years.
Characteristics: ruby tending to garnet; wild-berry aromas; dry, warm, firm, harmonious and persistent palate.
Serving temperature: 18°C; open one to two hours before serving.
