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Intense ruby red colour with violet reflections. Great and rich perfume with floral tones of iris and rose to become gushing with hints of undergrowth (raspberry) and plum. Enveloping and warm taste.
Grapes: Barbera
Vineyard Of Provenance: Coazzolo vineyard; altitude of 300 m/asl, surface area of 2 Ha; Vineyard Spacing 2,2x0,80; 5.500 vines/Ha; South-East exposure.
Soil Geology: Calcareous, slightly clayish
Yield Per Hectare: 80 q./Ha
Harvest: Manual with boxes with selection in the vineyard.
Vinification: Destemming and soft pressing. The obtained must is then fermented with the skins in steel tanks at controlled temperature for about 10-12 days. Racking is then carried out.
Ageing And Refinement: Once alcoholic and malolactic fermentation is finished, the wine is poured in steel tanks where it is left to refine in Spring, when it will also be ready for bottling.
