Grape variety: Vermentino Nero - Syrah – Massaretta
Pruning method: Guyot method, according to Simonit & Sirch
Vinification: when the grapes are ripe, we de-stem them and crush them. Fermentation takes place together with the maceration of the skins, at a controlled temperature, in stainless steel tanks. We stir everything for about 15 days, in order to extract colors and aromas from the skins, and then the pressing takes place. We age the wine for about 12 months in small oak barrels. Once bottled, we store the wine for 8/9 months before putting it on the market.
Alcohol content: 13%-14% VOL
Total acidity: 6,5
Color: deep ruby-red with violet hues
The scent is fruity, with spicy and vegetal hues, while in terms of taste it releases an intense aroma of wild berries, with secondary hints of black pepper and dark chocolate; silky texture. Particularly well-suited to game and semi-soft cheeses. Serving temperature: 17°-18°.