Wine grows in the field.
In daily work, from pruning shoots to tying. In coping with adversity, such as spring cold during the flowering phase, summer drought, and parasitic diseases. And then the dressing, the thinning out – one of the most delicate moments, because the smaller the number of bunches per plant, the higher the quality of the grapes, but throwing them away is always a bit of a disappointment after having worked so hard to get them to ripen in the best possible way – up to the choice of the best time to harvest the grapes, the hand-harvesting and the transportation of the grapes to the winery, where the complex process of vinification begins.
It is a demanding job, and a tiring one.
The crisis in the wine sector is making our work more difficult.
We have made a wine of even higher quality, in a limited number of bottles.
We have called it ‘Raro’ and it is meeting with the approval of our customers.
- Grape variety: 70% Sangiovese, 30% Alicante
- Yield per vine: 1.5 kg per plant.
- Training system: spurred cordon.
- Vinification: in red, with maceration of the grapes for about 15 days.
- Fermentation at controlled temperature (25 C°).
- The product is matured in tonneaux and refined in bottles.
- Free sulphur dioxide: Mg/l 12.
- Total acidity 4.54 g/l
- PH 3.7
- Colour: Clear, intense ruby red.
- Aroma: Delicate, fresh, cherry and plum scent, with a hint of lavender.
- Taste: Pleasant and dry, harmonious, sapid with a pleasant and persistent aftertaste.
- Alcohol content: 13.5% vol.
- Any residue is an indication of genuineness.
- Recommended pairings: Pasta dishes, risottos, red and white meats, sheep and goat cheeses.
- Served at 16-18°C, it should be allowed to breathe before serving.