Tarts and desserts made with dried fruit and nuts
Grapes 100% Sagrantino
Position: the vineyard enjoys southern exposure and stands at an altitude of 362 metres above sea level on clayey, marly soil
Grape yield 70 quintals per hectare
Wine yield 30%
Harvest: manual, at the end of September The best bunches of grapes are left to dry on wooden racks called 'Camorcanne'.
The drying period lasts as long as necessary for the grapes to achieve the necessary sugar content, around 60 or 70 days.
Vinification: the alcoholic fermentation takes place through macerating the skins in steel vats for between 15 and 20 days at a temperature of 20°
Ageing 36 months in a steel barrel, 6 in the bottle
Colour: intense ruby red, almost garnet
Fragrance: intense with the delicate, persistent notes typical of blackberry and wild berry jams
Taste: semi-dry, warm, soft, with a well-balanced tannin. Very persistent and harmonic
Pairings: tarts and desserts made with dried fruit and nuts. Excellent with well-aged cheeses
Serving temperature 18 – 20°C
Highly structured first courses, red meats, wild game and well-aged cheeses
Structured first courses, red and white meats, salamis and aged cheeses
Tarts and desserts made with dried fruit and nuts
