PRODUCTION AREA Contrada Macellarotto in Camporeale countryside

SOIL hilly, with sandy loam and good presence of skeleton

ALTITUDE 500 metres above sea level

YEAR OF PLANTING 1998

TRAINING SYSTE: counter-espalier with Guyot pruning

VITICULTURE vineyard management in accordance with organic farming principles and bunch thinning during pre-veraison

PLANTS PER HECTARE 3.600

YIELD 50 quintals per hectare

HARVEST rmanual picking in the early morning and transfer to the cellar in small 8 kg. crates

FERMENTATION after destemming, the grapes ferment in small steel tanks at 23°C. During the 10-12 days’ maceration, daily breakage of the cap is carried out through manual punching down. After drawing off, malolactic conversion takes place in steel tanks with indigenous lactic bacteria

AGEING 12 months in French oak tonneaux, then 12 months in bottle prior to release.

COLOUR deep ruby with slight purple reflections

ON THE NOSE good balance between fruity aromas of blackberry and currant and typical spicy notes of black pepper and graphite

ON THE PALATE very broad sip, with extremely fine tannins supported by good acidity that imparts great balance and a long finish.