Production area: Municipality of Villa di Tirano Soil: franc-sandy, moderately deep and permeable to water Vinification: crushing takes place immediately after harvesting; this is followed by classic natural red vinification for about 12-15 days and maceration on the skins for at least 5 days. During fermentation, pumping over and delestage are carried out, favouring the contact of the liquid with the skins and a greater extraction of colours and aromas Ageing: in large oak casks for 15-18 months; some of the wine is aged for a few months in 5 hl barrels to further enrich the bouquet. Followed by dark ageing in bottles for at least 6 months Colour: ruby red tending to garnet Nose: intense and elegant, of violets, small red fruits, liquorice, pepper and wild spices Taste: harmonious, subtle, smooth but structured, with good freshness and a fine tannic texture Acidity: 5.4 g/l Format: 0.75 l bottle Alcoholic grade: 13% vol
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