GRAPE VARIETY | Negroamaro 50%; Montepulciano 50% |
PLANTING TYPE | Espalier |
PLANTS PER HECTARE | 4100-5700 |
AVERAGE YIELD PER HECTARE | 70 quintals |
HARVESTING PERIOD | Negroamaro: end of September. Montepulciano: mid-October |
HARVESTING METHOD | Manual |
FERMENTATION METHOD | Negroamaro: at a controlled temperature with maceration of the skins for 10 days. Montepulciano: at a controlled temperature with maceration of the skins for approx. 15 days. |
METHOD OF REFINEMENT | Negroamaro: malolactic and in steel tanks for 11 months. Montepulciano: malolactic and in barrels for 11 months. In bottles for 5 months. |
Serving temperature 18 – 20 °C.
EYE | Susy colour |
NOSE | A bouquet of ripe black fruits with a spicy balsamic note |
PALATE | Powerful aromatic flavour with a well-structured, smooth, pleasant body. A clean spicy after-taste. |