IGP – Protected Geographical Indication
Grapes: 100% Cesanese di Affile
Soil: Pozzolanic rich in clay
Training system: bilateral guyot
Yield per hectare: 50 quintals
Vinification: manual harvesting, spontaneous fermentation and rest on the skins for 18 days, malolactic fermentation carried out naturally, maturation in old tonneaux for 10 months and refinement for 8 months in the bottle.
2500 bottles produced
Cru of Cesanese
Grown on sandstone, the vineyard is managed biodynamically and the winemaking is natural.
Fermentation in contact with the skins for 15 days, matures for 10 months in exhausted tonneaux and 4 months in the bottle.
During the entire winemaking process, no oenological adjuvant is used and the mass is not subjected to any clarification or filtration.
Ruby red with garnet reflections
aromas of red and black fruits such as blueberries, cherries, then dried flowers and green notes on the finish
Intense, structured and of notable freshness, persistent and elegant