Municipality: Castelnuovo Calcea.
First vintage produced: 1996
Vineyard: Tenuta La Court
Surface area of the vineyard: 6 ha
Year planted: various planting of different ages
Soil: called the ‘astiane sands’’, it consists of calcareous clay marl of sedimentary marine origin, with good presence of lime and sand, rich in microelements, in particular magnesium.
Vineyard exposure: southeast to southwest
Vineyard elevation: 230-280AMSL.
Method of cultivation: Guyot
Vines per hectare: approximately 5,000
Yield: very low yield; thinning of excess bunches at end of summer, leaving an average of 7/8 bunches per vine.
Vinification and maturation
Vinification in steel tanks. 10/12 days of maceration with the skins and a soft “shower” system of wetting the cap Initial temperature of 30 °C, then decreased to 27 °C. Malolactic fermentation in steel refinement: minimum of 18 months. Aged for 12 months in large oak casks before refinement in the bottle.
Colour: intense ruby red
Nose: surprising for its clarity and elegance, red fruit, mature cherry, raspberry and the sweet notes of tobacco Taste: complex, structured and impresses for its fresh softness and roundness; pleasing savoury finish.
Cured meats, filled pastas, red meat.
acidity: 6.05 g/l | ph: 3.55