GRAPES: Cabernet Sauvignon 30%; Cabernet Franc 10%; Barbera 20%; Merlot 30%; Nebbiolo 10%
GRAPES PROVENANCE: Gussago Province of Brescia
TYPE OF AREA: Hill, 250 – 300 asl
TYPE OF SOYL: Calcareous – Argillaceous
PLANT SYSTEM: Guyot, Spurred rope
GRAPE HARVEST: Merlot third week of September; Barbera and Nebbiolo first week of October; Cabernet last week of October, always with meticulous selection of the bunch before squeezing..
AVERAGE YIELD FOR Ha: 70 ql/ha; 45 hl/ha
WINE MAKING: The first cultivation occurs in thermal-conditioned. The alcoholic fermentation has a total duration of twelve-fifteen days, included the maceration in contact with the skins. The wine stay in the barriques for maximum 12 months.
BOTTLING: march 2012
REFINEMENT IN BOTTLE: For a minimum of 2 month
PRODUCTION: 5000 bottle
ALCOHOL DEGREE: 13 % vol