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ORGANOLEPTIC EXAM: red color which turns to garnet tones during aging. Its taste is soft, sapid, slightly warm and velvety with a pleasant, typical bitterish background. The aromas recall the wild strawberry, rose and dried violet, with refinement also appear notes of licorice and aromatic herbs.
GRAPES: Rossese di Ventimiglia
VINEYARD OF ORIGIN: the vineyards of our members that cover the most suitable areas of the valleys Nervia and Valbone. Post-veraison thinning of about 25-30% SOIL: predominantly clayey-sandy rich in skeleton, with little limestone and pH between sub-alkaline and acid.
TRAINING: traditional sapling system, with one spur per branch.
HARVEST: manual
VINIFICATION: the grapes are conferred by the members in the hours immediately following the harvest and are softly crushed when they arrive in the cellar, where they are scrupulously selected.
MATURATION: The fermentation takes place at controlled temperature (30 ° C) in stainless steel tanks and conducted by selected yeasts. During the maceration (6-8 days), longer than the classic version, the must-wine is followed by chemical and organoleptic analysis and operations are performed on the fermenting mass (reassembling and delestage) that allow to optimize the extraction of color and body.
AGING: refinement and malolactic fermentation in second passage barriques chosen specially by our winemaker at prestigious companies and tonneaux. The wine is bottled only when it is considered ready. The marketing can not precede the first November following the harvest.
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