Maceration- Long maceration on the skin 6 months
Nose of orange and tangerinezest. On the palate ripe grapefruit, baked apple, candied fruit, date, bruns and dried bread. Resinous. Strong tannin feeling. Bitter aftertaste with blood orange
Long maceration are an ancient tradition in Val di Trebbia. The history tell us that the absence of space for drawing off wine led to the discover that those grapes were improved by long stays on skins. The vineyards overlook Trebbia river, facing southeast. Territory quite hot.The wine acquires with aging a scent of very ripe apricot.
Variety- Malvasia di candia aromatica
Vineyard altitude- 200 mt s.l.m.
Age of plants- 12 years
Aged- Stain less steal for 2 years, with one racking per season
Soil- Clay and limestone
Farming system- Guyot
Avarage planting density- 5 000 plant / Ha.