Grapes: Cabernet Franc
Soil: Vineyards in the Baccinello area – soils rich alluvial pebbles with a predominance of calcareous clay. Vineyards of Alberese – mainly sand and silt.
Fermentation: Traditional fermentation with long contact with the skins for about two weeks in temperature-controlled stainless steel tanks.
Aging: In french oak barriques for about 14 months and a year in bottle before release.
Notes: A wine with a strong varietal character. Primary aromas are dominant with a hint of pepper and lovely red fruit. As the years go by, tertiary notes of undergrowth come through. It can certainly age in the bottle for more than 10 years.
Luca Maroni-Annuario Migliori Vini Italiani
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