Location of vineyards: |
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Calvagese della Riviera, Mocasina district; low hilly region (260m); cultivated in respect of the ecosystem, with voluntary thinning of the grapes in July (20%).
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Growing method: guyout and spurred string.
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Produced from following grapes: |
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Groppello grapes (95%) and Barbera (5%), part of which are kept in the “loft” until Christmas to ensure that drying is right.
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Is obtained from selected musts, fermented and then matured in small allier oak barriques for 6 months. Then, suitably blended, in rest for another 20 monts in large Slavonian oak casks. It is sold after at least 3 months of being bottled (must be preserved in a lying position).
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Organoleptic Test: |
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Colour: pigeonblood red with reddish purple reflections.
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Aroma: unmistakable bouquet of rose and violet with a slight hint of strawberry; when aged, a typical bitter almond aftertaste with a winy, soft-fruit background;
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Taste: Round, not grassy, a decisive vigour with a silky sensation, tannic to the right degree;
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Alcohol content: 12-12.5% vol.
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Described as dry red, of elegant flawour, velvety,
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Ideal with: |
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Qualified as: dry red, of elegant flavour, Velvety;
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Accompanies: goes especially well with spit-roasted game birds, stewed meat and aged and barbecued cheeses;
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Serving temperature: 18-20°C;
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Should be preferably poured into a carafe to allow for the necessary oxygenation at least one hour before pouring.
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Number of bottles produced annually:n. 40.000.
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