Case of 6 bottles.
Grapes were hand-harvested September 24th from the lower (150m) Poggio al Sole vineyard and October 4th from the higher (350m) Pian Bossolino vineyard (17-35 years old). 23,000 bottles produced. The vineyards are cultivated with the spurred cordon method with a density of 7,000 plants per hectare. Yield is a maximum of 700 grams of grapes per plant.
Maceration and fermentation take place in large Slavonian oak vats, where the must temperature does not exceed 28 degrees Celsius. The period of contact between must and skins in no longer than 15 days, with frequent pumping over and delestage. Yeasts are selected to respect the personality of the grapes and not to intrude.
The wine is aged for 24 months – 12 in 5 hl French-oak tonneaux (new and 2nd passage) and 12 in Slavonian oak vats (80hl). For 6 months prior to bottling, the wine is transferred to stainless steel tanks, then the wine remains in bottle for 3 years.
Tasting Note: Deep purple colour. Deep aromas and flavours of spicy plum and Bing cherry with earthy notes of cedar, dried herbs, and vanilla spice. Powerful yet elegant, with good structure, and a long finish.
Menu matches:Pair with medium- to full-bodied dishes, particularly grilled red meat (beef tenderloin or lamb), game, braised meats, or classic pasta dishes with meat-based sauces.