Ra’ 2017

TRAINING AND PRODUCTION: Vineyard raised with low espalier and pruning with the Guyot method, selection of the best shoots in pruning and thinning of the bunches in the veraison phase where necessary. These activities carried out manually, are necessary to give aeration / ventilation to the grapes and expose them to sunlight in order to avoid diseases of the grapes usually caused by rain and humidity. In the vineyards, any form of chemical treatment (fertilizers, herbicides or pesticides) is excluded, with the exception of copper and sulfur. The nourishment to the vineyards is given with organic substance through spring green manuring of flowers, wild herbs and shoots of winter pruning.

HARVEST AND VINIFICATION: It usually takes place around the second decade of October, strictly by hand in plastic boxes. In a short time the grapes are mechanically pressed and destemmed. Fermentations start spontaneously using only indigenous yeasts and without subjecting the musts to controlled temperatures. After the alcoholic fermentation, which varies from 10 to 15 days, the racking takes place by soft pressing. All the must obtained is taken to steel tanks where a period of refinement that varies from 8 to 10 months begins, after which it continues in the bottle.

AROMA:Intense and complex bouquet with a predominant spiciness of black seeds, and wild berries, raisins and blueberries. Light hints of leather, varietal aromas of spices (licorice, tobacco) light roasting of walnut husks and coffee.

TASTE:Full and round, soft and harmonious on the palate with delicate velvety sensations. Presence of young tannins that revive the intense and elegant acidity. Full of vigor and long in its persistence.

CHARACTERISTICS: Wine produced by the “feminelle” of the primitive (so-called Racemi), bottles aged in caves.