Red wine made from mixing Albarossa, Barbera and Cabernet Sauvignon grapes whose different features unite in a harmonious balance of aroma and taste sensations.
Planted vineyard area: ha 5
Grape variety: 40% Albarossa - 40% Barbera - 20% Cabernet Sauvignon.
Pruning system: Guyot tradizionale.
Cultivation: organic-biodynamic method. The vines are cultivated without using fertilisers and agrochemicals.
Yield: 9000 kg/ha.
Soil: limestone and clay, excellent texture, good presence of minerals
Geological zone: Tassarolo, hillside, 300 m (asl), south/west exposure.
Grape harvest: October, hand harvesting. Wine production method: de-stemming and crushing of grapes to obtain the must.
Together with the grape skins, this initiates fermentation with natural yeasts. Pumping over is repeated many times for the extraction of colour and aromas.
The alcoholic fermentation continues for at least 15 days and, after the drawing off, the wine is kept at a suitable temperature to favour malolactic fermentation. The refinement is one year in stainless steel tanks.
Alcohol content: 13,5%.
Total acidity: 6 g/l.
Color: intense ruby red.
Scent: intense fragrance notes with floral and small berry hints..
Taste: harmonious, broad, rich in extractive substance, fresh and balanced structure.
Serve with: cold meats, pasta dishes, red meats and grilled meats: suitable to drink throughout the meal
Serving temperature: 14/16°C.
Storage: bottles stored at a cool, dry and constant temperature can be stored for 6/8 years