Year: 2023
Format: 75 cl
Grape varieties: Ciliegiolo 80%, Sangiovese 20%
Soil: Medium-textured, slightly calcareous, with clayey shale, some sandstone, and a small amount of rock fragments. 390 meters above sea level.
Vineyard extension: 0.6 ha
Type of plant: Guyot
Density of vines per hectare: 4200
Age of the vineyard: 10 years
Average production per ha: 60 quintals of grapes
Harvest: Harvesting date determined based on chemical analysis and tasting of the grapes in the vineyard. Late August/early September. Harvested entirely by hand into crates, with further selection upon arrival at the winery.
Winemaking: Direct pressing, partly whole bunch, alcoholic fermentation with indigenous yeasts triggered by a pied de cuve of the same grape variety. Malolactic fermentation in stainless steel.
Refinement: In stainless steel on indigenous yeasts for 6 months, no clarification or filtration, then at least 2 months in bottle.
Total sulfur: <35 mg/l
Bottles produced: 300
Graduation: 12.5% Vol.
Ideal serving temperature: 12-14°C
Characteristics: A pink-tinged amber color, it has a lovely nose with notes of pink grapefruit and karkadè, slightly spicy. On the palate, it is fresh and fruity, slightly tannic, gastronomic, savory, and very long.
Suggestions: Immediate and fun, it's perfect as an aperitif, paired with grilled fish or lean, yet never dry, white meats, baked or braised vegetables, and semi-mature, non-veined cheeses. Perfect with grilled rabbit, fried fish or vegetable tempura, lasagna (including vegetarian lasagna), and vegetable flans.
