Altitude: 600 m height above sea level.
Density and yield: 5.000 plants/ha ∙ 50 q/ha.
Training system: One bud pruned-spur cordon-trained.
Harvest: Manual. In early October.
Vinification: Gentle pressing of destemmed grapes. Spontaneous fermentation of free-run must, with no added yeasts or temperature control. Hand bottled, as in the hold days. Unfiltered and unstabilized wine.
Tasting notes: Deep cherry-pink. Spicy and floreal notes. Balanced by lively acidity. Mild yet present tannins that provide grip.
Best with: Traditional cured meats such as ‘nduja, spicy dishes, grilled fish, white meats and aged cheeses.
