Sand, silt, granite rock.

100% Chiavennasca (a local varietal of Nebbiolo)

Harvesting: by hand, in October. Drying process: during the drying process, in the "fruttaio", taking advantage of the low temperatures of winter in Valtellina (constantly below 5° C), the grapes evolves its composition which is then enhanced by aging in wood. Grape crushing: second week of February. Fermentation: in steel tank, with indigenous yeasts, 25 days maceration. Aging: 25 months in cement tank, 11 years in Slavonian oak big barrel, 24 months in steel tank and 12 months in bottle.

Excellent with stewed or roasted red meat, as well as with game.

Intense ruby red with garnet reflections. On the nose there emerge notes of ripe fruit, jam, spicy notes of cocoa, tobacco and coffee from a very wide bouquet. The taste is dry, full bodied, very soft.

6 x 0,75 l