Grape harvest takes place during the 2nd and the 3rd weeks of October, depending on the grapes’ complete organic ripeness, whose evaluation is based on sugar degrees, pH, total sourness and polyphenolic potential. Grapes are picked by hand, respecting their wholeness and those organoleptic peculiarities that will come out with the wine.
Winemaking is carried out in respect of tradition and observing the most up-to-date red winemaking methods. A brief cryomaceration is made once the best grapes are selected and derasped, with this process the skins are kept in contact with the must at a controlled temperature of 28-30°C for about 25-30days. While the must is in contact with the skins, periodic reassemblies and delestage are performed to allow the extraction of the skins’ noble elements that will bring wine’s personality. Once the extraction stage is finished, the wine is separated from the skins by a soft pressing and is preserved in steel tanks for its following malolactic fermentation. After that, the wine is poured into oak barrels, where it settles and get refined for 12 months until it is ready to be bottled. The wine is released on the market after further 3 months’ refining in the bottle. The rules required by regulations for organic wine production are observed during all winemaking’s stages, in order to assure and protect wine’s genuineness and healthiness.
Ruby red with slightly garnet reflections
Wide, intense and persistent, pleasantly spicy and slightly fruity, with sensations of ripe red fruit and jam; harmonious and well balanced typical of the land it comes from
This wine has strong personality and peculiarities, a harmonious and wide taste. Full-bodied with marked persistence and pleasantly tannic.
Perfect with main courses cooked with red meat, game, matured cheeses.
Preserve the bottle in a fresh place at a temperature of 8-10°C in horizontal position.
Serve it at a temperature of about 18-20°C, pour it in a decanter before consumption.
“SAKURA” Japan Women’s Wine Awards