Grape variety

100% Sagrantino

First vintage

1981

Yield per hectare

40 hL per hectare / 1.4 kg grapes per plant.

Harvest

Grapes are handpicked in the second week of October. There is a final selection in the cellar.

Vinification

By gravity. Fermentation in contact with the skins for 15-20 days at 25°C. Malolactic fermentation takes place. The wine clarifies spontaneously with no need for filtration.

Aging

Initially in lightly toasted 500 L oak barrels for 6 months, then in 25 hL oak barrels for 12 months. Assemblage and clarification occurs in cement vats for 3 months. Bottle ageing for 12 months.

Tasting notes

Deep ruby red in colour with garnet hues. Rich and powerful nose with ethereal and complex notes featuring elegant fruit with blackberry and plums backed up with sweet wood. In the mouth it is replete with red fruit and final tannins.

Accompanies

Grilled and roast meats, stewed red meats (beef, lamb), game (wild boar, guinea fowl, pigeon) and mature hard cheeses.

Serving temperature

18° C.