WINEMAKER'S NOTES:
The grapes come from very old vineyards of head-trained bush vines at least sixty years old (5,000 per hectare) selected in the area of San Marzano and Sava. The soils are a finely textured residual red soil with a calcareous subsoil, sparse rocky outcrops and intense presence of iron oxides. Hand-harvested very ripe in the second half of September. The maceration takes place for 18 days on 80% of the mass and for 25 days on 20%, with native yeasts selected in the vineyard. Fermentation takes place at a controlled temperature of 24-26 °C. Aged In French and American oak barriques for 12 months
