Made with Syrah grapes; the vineyards are trained using the Piacenza-style Guyot
system and the soil is sandy-clay from the Pliocene epoch.
The grapes are picked by hand in small crates and crushed after a period of at least two
days.
The must is left to macerate on the skins, without temperature control and with frequent
pumping over, for at least thirty days depending on the vintage.
After resting on its fine lees during the winter, it is racked in spring and bottled in
summer without filtration.
A few months of bottle maturation produce a wine rich in aromas of undergrowth, dry on
the palate, with good acidic freshness and sweet tannins.
Maceration – 30 days depending on the vintage
Type – red
.
Variety – Syrah
Bottles/year- 2.000
Vineyard altitude 300 – 350 mt s.l.m.
Age of plants – 5-20 years
Yest – indigenous/wild
Aged- from September to august in a big inox tank. In august/september put in a bottle for at
least one year
Soil- sandy-clay
Farming system- guyot
Avarage planting density-.3500 per hectare
Alcohol- 13%