CLASSIFICATION: IGP CALABRIA
VINE: Nerello Calabrese
SOIL: Clay and limestone
SURFACE AREA: 3 acres
VINEYARD ALTITUDE: 492 feet above sea level
VINE TRAINING SYSTEM: Spurred cordon
DENSITY: 2,025 per acre
PRODUCTION: 6,200 lbs per acre
HARVEST: 3rd week of September
VINIFICATION: The harvest begins with a close inspection and selection process of the grapes, which are then harvested by hand. The grapes are gently de-stemmed, pressed, and followed by maceration on the skins at a controlled temperature for approximately 10 days. The separation of the juice is made by soft pressing,hence the conclusion ofthe alcoholic fermentation which occurs always at a controlled temperature in stainless steel.
FML: Fully carried out in stainless steel
AGING: 10 months in stainless steel and 6 months in bottle
CHARACTERISTICS: It’s an intense ruby red color, with violet reflexes and a distinct scent of wild fruits, elegantly spiced. The taste is full, soft and balanced; it recalls all your olfactory senses. Perfectly accompanies both cured and fresh meats and it pairs well with seasoned cheeses.
SERVING TEMPERATURE: 64-68° F (18-20° C)
PACKAGING: 6 bottles @ 750ml