I will raise IGT
Date of harvest: end of August - mid-September. It starts with the Cabernet Franc and ten days later with the Sauvignon
Yield per hectare (grapes): 40 q.
On the nose: very spicy, extreme complexity, hints of dried fruit with calls of cocoa and vanilla
In the mouth: powerful, long-lasting tasting, with jam flavor and very ripe fruit.
Vinification: After the harvest, which takes place between the end of August and the beginning of September, the grapes, carefully selected, are brought to the fruit and immediately put to rest in wooden boxes and on the gratings. Given the still warm period, the grapes dry perfectly and quickly with an optimal result. After the pingle, carried out at the end of December, the alcoholic fermentation starts very slowly at the hands of the indigenous yeasts after about 20 days of maceration and lasts approximately 50 days. The grapes are withered as the tradition of Amarone and Recioto, and for the aging of this wine are used, for 36 months, oak barriques French (Limousin, Allier, Tronais). For the next 4 years it is joined in a single mass in a medium-sized Slavonia oak barrel. During the maturation phases, various alcoholic fermentations occur.
Service temperature: 18/20 degrees Celsius
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The wines are packaged in special packaging and shipments are made by a specialized haulier.
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Jurisdiction: 6830 Chiasso
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