GRAPE VARIETY:  Data Sheet
SOIL COMPOSITION:  mixed consistency, tending towards clay
VINEYARDS:  locality of S.Giacomo, Rivalta di La Morra
VINEYARD EXPOSURE:  East
ALTITUDE:  400 m above sea level
YEAR PLANTED:  1962
YIELD PER HECTARE:  5000-6000 kilograms (5-6 metric tonnes)
WINEMAKING PROCESS:   The grapes are harvested in the middle of October. The must ferments on skins for 10/15 days at a controlled temperature no higher than 30°C and is pumped over at least 4/6 times a day.
AGEING:  upon completion of fermentation the wine is transferred to barriques where it ages for 12 months before being blended in a 20/25 hectolitre French oak barrel, where it spends another 12 months. It is bottled in the August of the third year after harvesting and continues to age for a further 10-12 months in the cellar prior to release for sale.
ALCOHOL CONTENT: 14/15% vol.
AVERAGE ANNUAL PRODUCTION: 1700 bottles
COLOUR: ruby red with just the right refl ective characteristics of garnet.
BOUQUET: intense with a pleasant scent of brushwood interspersed with tobacco and spicy notes and characterised by considerable elegance and composure.
TASTE: dry, warm and velvety with an intense impact which is full and harmonious, with just the right level of tannins. Enveloping and persistent, culminating in a very pleasant aftertaste.
SERVING SUGGESTIONS: game, red meat, meat braised in the same wine, mature cheese.