| Position |
Hill south west ofi Bologna |
| Size of vineyard |
16.00.00 hectares
Wine obtained from organic grapes in compliance with the reg.
CEE 2092/91.
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| Ground, altitude and exposure |
Hills 200m above sea level, south west and east facing vineyards. Clay soil. |
| Method of farming |
In rows 3 metres apart. 3300 plants per hectare |
| Grapes |
Cabernet Sauvignon 100%. |
| Yield per hectare |
6000 kg. Per hectare
3600 litres per hectare.
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| Method and time of harvesting |
By hand, last 10 days of October |
| Winemaking |
Red method, maceration of the grapes for 8/9 days with several delastages and repassins the must over the grape dregs. Ageing in oak barrels for one year. |
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| Organic characteristics |
Brilliant, intense ruby red in colour. An intense and lasting grassy and earthy aroma. Dry full bodied wine, herbaceous and austere. |
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| Gastronomy |
Ideal with game, stews and matured cheeses. |
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| Temperature |
Serve at room temperature (18°C) |
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