450 mt. s.l.m.; Guyot; 4500 plants per hectare.
Grassing and green manure of diﬀerent plants. Parasiticidal treatment with copper and sulphur.
The grapes are harvested by hand and removed from the stalks.
The fermentation lasts two weeks at a controlled temperature. Re inement in big durmast barrels for 18 months and further 24 months of re inement in bottle.
Clear, garnet red. Round and complex. The aroma notes are ripe and fruity, with alcohol preserved cherries and black cherry notes; lively vegetal hints typical of vineyeards and a soft bouquet of withered flowers. Hints of pepper, leather and tobacco evolve in airy notes that recall wax, and toasty notes. The mouthfeel is dry, warm and soft. Quite fresh and savory, with lively tannin, rounded by woody refinement. A wine with great structure, balanced, intense and quite persistent.
Perfect for succulent and fatty dishes, savory, spiced too and with a bitterish tendency. Dishes with great persistence in flavor and smell. A marbled steak, ovine ragu or the traditional sheep “alla r’zzaul”. Wonderful pairing with semi-hard cheese as well, like “caciocavallo” made from Podolica cows’ milk.
Agnello al forno
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