Vineyards: Casale Marchese winery estate; spur-trained vines on soils of volcanic origin. Vine density per hectare: 4,000. Average grape yield per plant is 2kg.
Production method: Hand-picked. Destemming-pressing and addition of selected yeasts. Temperature-controlled alcoholic fermentation (24-26°C). Gentle grape pressing and selection of different wine fractions. Malolactic fermentation in stainless steel. Cold tartaric stabilization in February. Blending and bottling in February-March.
Nose profile: a fruity nose with intense notes of cherry, strawberry and plum, evolving towards spicy nuances of liquorice, coffee and green pepper as the wine matures.
Palate profile: mouthfilling, soft with pronounced, well-balanced tannins.
Food pairing: bucatini all’amatriciana, regional fried dishes, typical Roman cuisine
Alcohol: 14% Residual sugars 50 g/l Total acidity 5,40 g/l . pH: 3,70 Total extract: 32,00 g/l Bottle: 750 ml