100% Nero di Troia
“Dark red fruits and ripe plums, spice, black pepper and tobacco.”
A full bodied red.
After de-stemming, the grapes are not crushed, allowing them to remain intact, reducing damage to the skins and optimizing colour extraction. Fermentation takes place at a controlled temperature of 23-25°C for approximately10 days.
Frequent remontage and delestage are carried out in the early stages of fermentation in order to achieve soft extraction of aromas and gentle tannins. After racking, malolactic bacteria are added to induce the second fermentation. 30% of the wine for 6 months in first passage American oak barriques.