Destemming of the grapes and fermentation on the skins at a controlled temperature until the sugars are used up (from 10 to 15 days).
After racking, the wine is transferred to stainless steel tanks and new and used barriques where it matures for at least 12 months with frequent battonages.
After racking, the wine is transferred to stainless steel tanks and new and used barriques where it matures for at least 12 months with frequent battonages.
After aging, the wine is blended and maturation continues in steel tanks for another 6 months. After bottling, the wine matures in the bottle for another 6 months before being marketed.
2016 – Vinous: 88 Punti / Annata 2010
2015 – Gambero Rosso: 2 Bicchieri / Annata 2009
2015 – Ian D’Agata: 88 / Annata 2010
2015 – BIbenda: 3 Grappoli / Annata 2009
Typical aged cheeses, grilled red meats and game
