Description of the vineyards: The soil composition is a clay loam originated by the geological formation called “Marl of Vicchio”(marl and clay marl).
Alitude: 500 metres.
Exposure: south, south-west.
Pruning tecnique: unilateral cordon.
Planting years: 1999.
Plants density: in the new wineyards 7.000 plants per hectare.
Rootsocks: 420 A.
Grape varieties: 100 Merlot.
Vinification tecnique: The vine-harvest (completely done by hand) starts in end September We put the grapes in small boxes(weight: about 15 kg each). We bring the boxes to a terrace situated on the roof of the cellar where there is the destemmer, a machine, that at first divides the grapes from the grape-stalk and immediately after it presses them. The must enters directly by gravity in the cellar’s concrete and wood containers (capacity 5 hectoliters) through some openings of the terrace. During the alcoholic fermentation we manually press the skins. The liquid and the skins are in contact about 18-28 days then they are divided and the wine is transfered into the barriques (capacity: 225 litres) where the malolactic fermentation takes place. The wine lies in the barriques for about a 18 mounth. Later we transfer it into concrete containers and after 3-4 months we bottle it. The wine is refined in the bottles for a 2 year.
Date of bottling: February.
Mains analytical datas: Alcohol 13,50% - Total aciditye: 5,10 - 5,70 gr/litre - Total dry extract: 28,50 - 29,00 gr/litre.