Grape variety: Pure Nero di Troia
Vines: Trained using the Guyot method.
Yield: 7,000 kg per hectare
Vinification: The grapes are harvested in the last week of October and after de-stemming and crushing, the grapes are left to macerate in steel tanks for 10-12 days. Fermentation takes place at a controlled temperature of 25°C. By carefully breaking up the cap of skin and performing delestage (“rack and return’) during maceration, it is possible to perfectly extract all the natural aromas and colours.
Aging: After alcoholic fermentation, the wine is set aside to age in steel tanks for 12 months, followed by an additional 12 months in 30 hectolitre oak casks.
Sensory characteristics: This wine is a characteristic and quintessential expression of the territory, deep ruby red colour with violet nuances and an intense and elegant bouquet of ripe fruit, spices and a pleasantly toasted taste. On the palate, the wine is soft with the correct freshness and tannic edge.