MAIN DATA IN VINEYARDS
Soil: clayey. Vineyard: Fiorano / Gallo. Surface: 0.8 HA. Age: 6- 15 years. Cultivation: Guyot-spurred cordon. Altitude: 300 m. Average production : 1 kg. Grapes grown with BIOLOGICAL METHOD. The vineyard is fertilized with green manure from legumes, grasses and brassicaceae.
VINIFICATION AND AGING
Manual collection in box. A part of the grapes is left to dry for about 30-40 days. after drying, the grapes are manually de-stemmed and crushed with the feet in 500 liter terracotta amphora. Spontaneous fermentation through indigenous yeasts in amphora, without temperature control. Maturation in amphora on fine lees for about 8-10 months and subsequent refinement in the bottle.
Alcohol: 14.5%. Total acidity: 6.7 g / L. pH: 3.7. Volatile acidity 0.8 mg / l. Total sulfur dioxide: 50 mg / l
Firm nose, light toasted, sooty, spicy oak, black berries and notes reminiscent of oregano, licorice, nuts, dark chocolate and a hint of coffee. Firm, juicy, dark fruit on the palate, smoky, sooty, toasted, spicy oak and some chocolate, hint of bacon, licorice, some dried herbs, persistent and full-bodied, cola nut, salty traces in the background, good substance, some depth, integrated sandy tannins, etherial traces, prominent spicy oak on a fairly fresh, firm, juicy finish.
- 90 points WEIN PLUS-Germania
- 91 points- Guida VERONELLI 2020