Description

Sourced from clay-limestone soils in the Castagni cru of La Morra at approximately 300 metres elevation. Vinification includes fermentation in stainless steel with temperature control and an extended maceration period to enhance tannin integration and aromatic complexity. The wine is matured for 24 months in large Slavonian oak botti, minimising oak imprint and maintaining varietal purity.

Precise aromatics of dried cherry, rose, liquorice, and tobacco, with underlying notes of forest floor and spice. The palate is medium-bodied with finely grained tannins, linear acidity, and a tightly woven structure. Red berry fruit dominates the mid-palate, giving way to savoury, mineral nuances on a persistent, balanced finish. Ideal for cellaring; optimal drinking window from 2026 to 2040.