About this wine
Vineyard and terroir
The vineyards stand at 100 m on clay-rich soil containing abundant stones. Vines are trained to spurred cordon at a density of 5,900 plants per hectare, with a grape yield of 55 q/ha. Harvest takes place in the first half of September.
Grapes
A blend of Merlot, Cabernet Sauvignon and Sangioveto. It is the estate’s accessible third label and an introduction to the two wines above it in the Rocca di Frassinello hierarchy.
Vinification
Vinification takes place in temperature-controlled stainless-steel tanks. Malolactic fermentation is completed.
Ageing
The wine matures in cement for 12 months before bottling, followed by four months in bottle.
Tasting profile
An expressly spicy, approachable red. Aromas and flavours recall plums, chocolate, spices and aromatic herbs. Clean mineral notes frame the finish and bring freshness.
Serving and pairing
Pair with roasted or stewed meats and mature cheeses.
