Production area: Municipality of La Morra
Grape variety: Freisa
Sun exposure: south, south-east, south-west
Vines per hectare: 4,000
Type of farming: guyot
Soil: clayey, calcareous
Harvest: end of September

The grapes that have just been picked and selected in the vineyard are transported to the cellar where they are quickly de-stemmed, softly pressed and sent to temperature-controlled barrels for fermentation. It takes place at a controlled temperature between 25-27° for about 8-12 days during which periodic pumping over is carried out in order to extract the colour and all the trace elements contained in the skins from the skins. When all the sugar has transformed into alcohol, the wine is drawn off and transferred into the same thermo-conditioned barrels at a temperature of about 20 ° thus allowing the spontaneous start of malolactic fermentation.

Aging takes place in stainless steel barrels.

Tasting Notes:
Ruby red colour. Characteristic and pleasant vinous bouquet. Full, dry and pleasantly bitter flavour with a fair body.

Food pairings:
It goes perfectly with appetizers, first courses and cold cuts.

Serving temperature: 15-18° C

Duration of the wine: 2/3 years.