AREA OF PRODUCTION
Pozzolengo – Brescia
The Morainic hills were formed during the Quartenary period, characterized by fertile soils of clay and fine gravel.
METHOD OF CULTIVATION
PRODUCTION PER HECTARE
100 quintals of grapes.
Manually, in October.
Harvest by hand, using small crates; destemming, light pressing, pre-fermentation maceration and then traditional fermentation of 8-10 days. Malolactic fermentation and long aging.
Intense redcolourwithpurplehighlights. Vegetal notes of aromatic herbs and spices with nuances of blackberry and blueberry jams. Smooth and enfolding tannins that heighten the sweet sensation of the red fruit. Fresh and harmonious having a typical yet intriguingly delicate salty note. Finish is long and lightly almond-edged.
Suitable for meat-based dishes, both roasts and stews or assortment of cured meats from Lombardy.