La table ronde

Produced with very old local grapes. They’re harvested in late October, destemmed and crushed and left on a slow fermentation of about 20 days. Later, we proceed with the maturation on small oak barrels for 6/8 months and finally the bottling.

Wine of good concentration and complexity, great fragrances and elegance. To be served in glasses for red bodied wines.

IN THE VINEYARD

Production area: Italy
Altitude and exposure: 750 mt. SE
Soil: sandy
Year of planting: 2000
Training system: Guyot
Fertilizers: manure – organic
Land management: trimmer
Grape harvest: October
Average yield per hectare: 5 tons

ORGANOLEPTIC PROPERTIES

Bright red, hints of ripe fuits, blackberry and plum, important tannin, wood

SERVING SUGGESTIONS

Red meat, game

IN THE WINERY

Fermentation: steel for alcoholic – barrique for malolactic
Ageing: barrique
Bottling: after 12 months from the harvest
Availability: November
Produced bottles: 1500
Size: 0,75 – 1,50 ml

SERVING TEMPERATURE

18/20°

EVOLUTION

Suited to ageing.

ABV

14,00/14,50%

Produced with very old local grapes. They’re harvested in late October, destemmed and crushed and left on a slow fermentation of about 20 days. Later, we proceed with the maturation on small oak barrels for 6/8 months and finally the bottling.
Wine of good concentration and complexity, great fragrances and elegance. To be served in glasses for red bodied wines.

IN THE VINEYARD:

IN THE WINERY:

ORGANOLEPTIC PROPERTIES:

Bright red, hints of ripe fuits, blackberry and plum, important tannin, wood

SERVING SUGGESTIONS:

Red meat, game

SERVING TEMPERATURE:

18/20°

EVOLUTION:

Suited to ageing.

ABV:

14,00/14,50%