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Bolgheri Rosso Superiore DOC

Grapes: Cabernet  Sauvignon, Petit Verdot

Density per hectare: 5000 plants

Yield per hectare: 40 quintals

Harvesting method: hand picked using crates

Vinification: alcoholic fermentation takes place in 45 hl steel vats at a controlled temperature of 26°- 30° C for approximately two weeks, followed by 15 days of skin maceration. Malolactic fermentation takes place in new 500 liter vats

Maturation: in barriques for at least 12 months

Ageing: in bottles for a variable period of time

Tasting notes

Intense ruby red colour.

Exceptional aromatic complexity with black fruit aromas and spicy balsamic notes.

Intense flavor thanks to dense velvety tannins, enhanced by optimum acidity which gives freshness and longevity to this wine.

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