CHARACTERISTICS Pairings: braised red meats, mixed roasts, ageed chesees Service temperature: 18°C Colour: Intense ruby red Parfume: intense and fragrant, with hints of ripe red pulp fruit, vanilla notes
AGRONOMIC CHARACTERISTICS Vines used: Cabernet Franc Vineyards location area: Località Montecavallo, Le Velette Altitude: 350 mt s.l.m. Soil type: volcanic rich in skeleton, with deep clay and with various pebbles. Orientation and exposure of the vines: south Breeding system: Guyot Ceppi/ha: 5500 Logs per Hectar: 70 Harvest period: second decade of October
OENOLOGICAL CHARACTERISTICS Vinification red wine: the grapes are harvested, upon entering the cellar they are destemmed and followed by alcoholic fermentation at controlled temperature with targeted punching down and pumping over. Malolactic fermentation occurs some days after alcoholic fermentation. The wine then with the first racking goes to rest in the small oak barrels where it stays on its fine lees, until the preparation of the bottling. Aging: exclusively in French and American oak barriques, on its fine lees until bottling. Bottle aging: 8 months Average life of wine: not less than 8-10 years.
ANALITIC CHARACTERISTICS Yield of grapers into wine %: 60 Total acidity (gr/lt): 4,85 Ph: 3,40 Alcohol: 14,50% vol.