Soil: Clay/silt, with good skeletal structure, high in organic substances, with a good nitrogen-carbon ratio. Higher in active limestone, which makes it ideal for the quality of the wines.
Cultivation of the vineyard: The vines are cultivated using biodynamic techniques, using only copper, sulphur and biodynamic preparations for defence against disease. We work to increase the humus through green manure and biodynamic soil preparations. No synthetic chemical products are used.
Harvest: By hand, from the second half of October, according to the different vineyards.
Grape variety: Sagrantino 100%
Vinification: The hand-picked grapes ferment with natural yeasts without temperature control. Post-fermentation maceration for 30 days in total with a small addition of sulphur dioxide, soft pressing with a horizontal membrane press.
Ageing: A minimum of five years in large Slavonian oak casks ranging in age from 10 to 70 years. The wine is bottled after racking to ensure correct sedimentation without filtration or the addition of sulphur dioxide.
Bottle ageing: 6 months. Marketed in the following bottle sizes: 75cL, 1.5L, and 3 litres.
Tasting: Dark garnet, dense, almost impenetrable, with great consistency. The olfactory impact is intense and elegant, with ample fruity, ethereal and spicy notes. On the palate it shows remarkable structure, offering perfect tannicity; it is a wine of great body, dense, chewy, unique.
Roasted red meat, game and venison, cooked with succulent sauces, roast lamb.
Serving temperature: 18° - 20°C. Uncork at least two hours before serving.
Vintages available: 2008, 2011, 2012, 2013, 2015
Bottling data on the label, year 2013:
Total sulphur dioxide: 38 mg/L
Volatile acidity: 0.75 gr/L
Total acidity: 5.0 gr/L
Alcohol content: 15%
Ageing potential: Improves its characteristics with long bottle ageing, showing continuous evolution.