type: dark clayey
traditional on skins, once grapes reach the cellar stripping
takes place and the liquid, together with the skins, is
left in stainless steel vats at controlled temperature.
Within 24 hours the skins usually gather on the surface
forming the so-called “cap”. After inoculation
with selected yeasts, fermentation starts. Skin maceration
on the must lasts, depending on the year’s harvest,
a period going from 12 to 15 days maximum. It gives colour
and releases in the must the tannins present on the skins.
Maceration takes place at the same time as fermentation.
Once maceration ends, skins are taken off and, if residual
sugars are still present, fermentation goes on, always
paying attention that the temperature doesn’t exceed
31 °C. Once fermentation ends, one racking is carried
out and then the wine matures in tonneaux. After 12/14
months it is taken away from wood barrels and refinement
goes on in stainless still vats.
of bottles: 4000
clear, intense ruby-red colour.
intense and complex, spicy scents predominate. Green
and pink pepper join with pleasant vanilla, cloves and
nutmeg touches. A peculiar and odd herbal balsamic note
gives this wine greater complexity. Well defined, intense
red fruits remind of fragrant plum, cherry and wild
soft and warm on the palate, acidity and dense tannic
texture are nicely balanced. Fruity and spicy characters
are well defined also on the palate. Excellent structure,
in all this wine is harmonic, intense and persistent.
roasts, roast shinbone, cheeses and processed pork meats.
remarkable croatina grapevine for a “big red”
today used by still few producers. The results are excellent
and winning. Particular spiciness and firm tannin structure
make tasting an interesting experience.
We suggest forgetting some bottles in the cellar and
drinking the wine after a few years. Long refinement
no doubt gives this wine greater complexity and makes
it more interesting, in particular as far as tertiary
scents are concerned.