The pleasure of reproducing a vinous colorful wine, vigorous, vivacious and easy to drink, starting with our old ciliegiolo.
Sight: Ruby red purple reflections. Smell: Vinous and fruity, nuances of red fruits and fermentation
Taste: fresh, dry, well-rounded and easy to drink.
It goes well with the Umbrian pork butchery and medium-structured dishes
Calcicolous-brown, well-endowed in organic matter
2,20 x 0,70 meters - 5700 grapevine stumps per Ha
Natural wild turf. No herbicides
Early selection of shoots, cutting and pinching back of vine by machine, manual stripping of leaves
By hand into crates
2.0 Kg per grapevine stump, equvalent to 80 tons per Ha
Soft (0.4 bar) in pneumatic press
Pre-maceration for 24/48 hours. Fermentation in stainless steel vats at a controlled temperature
8-10 days with milling that includes passing the must over the grape dregs
In glazed cement vats for 6 months. In bottles for at least 3 months