Description
Ruby red color.
Olfactory impact with hints of jam, white pepper, sour cherry and hints of balsamic notes.
Balanced on the palate, with velvety tannins supported by an excellent balsamic/fruity freshness. Long aftertaste.
Ruby red color.
Olfactory impact with hints of jam, white pepper, sour cherry and hints of balsamic notes.
Balanced on the palate, with velvety tannins supported by an excellent balsamic/fruity freshness. Long aftertaste.
Years | 2019 |
---|---|
Total acidity | 5,2 g/l |
Alcohol | 13% – Ph 3,35 |
Total sulphites | 20 mg/l |
Dry Extract | 35 g/l |
Territory | Camporeale |
Agronomic technique | Biodynamic – Organic |
Grape variety | Autochthonous varieties |
Altitude | 550m a.s.l. |
Vineyard exposure | North-South |
Soil composition | Medium texture, clayey tendency |
Training system | Guyot |
Harvest period | I° decade of September |
Harvest method | By hand. |
Vinification of the base | Destemming of the grapes after cooling to 8⁰ C in the cell, cold pre-fermentation maceration, temperature-controlled fermentation with indigenous yeasts. |
Aging | In Amphora |
Malolactic | In Amphora |
Aging | In Amphora for 6 months. |
Aging in bottle | 6 months |