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Variety : Black Good 100%

Production area : Cori (LT)

Soil : mainly tuffaceous

Climate : typically Mediterranean with mild winters and moderate rainfall, with hot and windy summers.

Exposure and altitude : south/south east 350 m asl

Harvest period : second ten days of October

Training system : Ungrafted foot

Plant density : 5500 vines per hectare

Yield per hectare : 80 quintals/Ha

Alcohol content : 14.5% vol

Vinification : Once in the cellar, the grapes are promptly de-stemmed, their temperature lowered and loaded into steel tanks, where after cryomaceration at 8/10 degrees for 24 hours, they carry out the alcoholic fermentation at about 26 degrees. After a long submerged cap fermentation of about 15 days, the wine is transferred with its fine lees into fire-toasted French oak barrels, where it remains for at least 12 months, with daily batonnage. The malolactic fermentation is entirely carried out and once it is deemed suitable, the wine is filtered and bottled in 0.75 and 1.5 liter bottles where it ages for a further 4/6 months before being released for sale.

Color : ruby ​​red

Smell : Spices and small red fruits, light notes of undergrowth and toasted tobacco leaves, almost smoky.

Taste : warm, enveloping, with a good acidity, with never invasive tannins, persistent, and never disappointing.

Serving temperature : 16/18°C

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