Balsamic notes, intense and decisive ruby red in the fruit, very long on the palate.
Production area: municipality of San Cipriano Picentino (SA).
Soil: medium composition, rich in texture. Exposure to south-west, hills.
First year of production: 1993.
Grapes: Cabernet Sauvignon, Merlot, Aglianico.
Winemaking: long skin maceration (20 days).
Fermentation: in stainless steel, after draining of 15%. Average duration of the fermentation: 21 days.
Malolactic fermentation: done
Ageing: 12/14 months in 225lt new barriques made of Nevers and Allier and Troncais oak.
Maturation: in bottle for 6 months before release.
Chemical properties: Alcohol 13,5% vol. Ac. Tot. 5.25 gr/lt. Dry extract 36,8 gr/lt. PH 3.72.
Riconoscimenti |
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|---|---|
| Guida Oro i Vini di Veronelli | 93/100 |
| Luca Maroni | 96/100 |
| Bibenda Duemila Vini | 5/5 |
| Vitae Ais | 4/4 |
| Gambero Rosso | 3/3 |
| Guida Essenziale Cernilli | 95/100 |
| Wine Spectator | 92/100 |
| The Wine Advocate | 93/100 |