foothills of Casteggio
destemming and gentle crushing of the grapes. Natural fermentation in stainless steel vats at a controlled temperature always kept between 25 and 28 °C for about 10 days. Very short maceration on the skins. Natural malolactic fermentation in stainless steel vats once the wine has been racked.
6 month-ageing in used barriques and then 5-month ageing in stainless steel vats. Further 6-month ageing in bottle before being marketed.
bright ruby red colour.
ample, with fruity notes of Marasca cherry and wild berries and spicy hints of black pepper.
well-balanced and fruity, with good tannins and a signature spicy aftertaste.