Production
The grapes are harvested when fully mature in the first ten days of October. Produced from fruit grown in the Valle dei Laghi, in the area around Calavino, in the vicinity of Lake Toblino. Vines are trained on Guyot cordons and average annual yield is 60 hl/ha. After crushing the must is fermented with the skins in small stainless steel vats for approximately 12 –14 days at temperatures below 26°C. The wine is then matured in oak barriques for 15 months.
Tasting notes
A warm, open nose with berry, spice and cedarwood aromas. On the palate the wine has ripe plum and cherry fruit alongside savoury, spicy notes. Richly-flavoured with hints of mocha and refreshing acidity leading to a long, structured finish.
Food match
Try with a rabbit casserole...
