Bright crimson in colour, ripe red fruit, nutmeg, pepper and cocoa notes prevail on the nose, with a spicy hint in the finish. Its noble tannins are well-balanced, making this wine full-bodied yet soft and silky.
Vine fields are located at an altitude of around 300 m on clay rich soil. Sagrantino is trained using the spurred cordon method, with around 3500 vines per hectare. The production target is limited to 6 tons per hectare, for the right concentration of elements inside the grapes. It is harvested later on in the year, generally in late October.
Grapes are harvested, delicately de-stemmed to leave grapes intact and fermented in vats fitted with computerised temperature control and pumping over systems. The high sugar content makes fermentation a highly delicate process, requiring scrupulous attention. After this phase the wine is placed in steel barrels, where malolactic fermentation is completed.
15 months in French oak barrels; it completes its evolution in the bottle for at least 4 months.(months)
Charcuterie and mature cheese starters, as well as highly structured first courses with ragout. Red meat and game exalt its flavour and full-bodied nature.