Vineyards: in La Morra
Position: hill, with easterly exposure, at an altitude of 250 m above sea level
Soil: calcareous clay
Yield per ha: 55 hl.
Average age of vineyards: 30 years
Plant density/ha: 4,000 vines
Annual production: 2,500 bottles
Vinification: soft pressing of the grapes, short contact of the must with skins and static decanting, followed by fermentation at 18°C.
Ageing: in steel and in the bottle
Alcohol content: 13%
Acidity: 5.5 g/l
Cellar life: 2-3 years
Description: dull cherry colour. The nose offers hints of red fruits like strawberry, raspberry and redcurrant, with pronounced floral notes of dog rose and violet. Tangy on the palate, pleasantly fruity and consistent, with a good balance between crispness and smoothness.
Pairing suggestions: it perfectly accompanies cured meats, cheeses and fish dishes. Also excellent as an aperitif.