Production year 2017:
Obtained from our medium texture soil with sandstone inclusions, this wine is the result of a vineyard extending over about one hectare. South-east exposure, 1 metre-spaced vines, winter pruning performed on the new shoots. The vineyard was planted in 2009 and no systemic-chemical treatment has been performed since then. Only sulphur and foliar copper applications are used in this small parcel. Since July 2014 this parcel has been organically certified.
Production per plant is naturally low due to the soil characteristics and agronomic choices that are carefully and passionately adopted by Gianluca Allegro from the Faculty of Agriculture of the University of Bologna.
Grapes are harvested by hand into 25 and 30 Kg crates, striving to preserve the integrity of grapes that are sent to the de-stemmer without being crushed. The almost whole berries undergo soft pressing giving a yield that never exceeds 60%.
Cold static treatment for 24 hours followed by racking off. Addition of selected yeasts and temperature-controlled fermentation for about 20 days. Resting on the lees into vats with repeated “battonage” (yeast lees stirring) and ageing of a small portion into new French oak barrels.
Ageing period in vats/wood barrels: 6 months
The organoleptical characteristics are those of a full-bodied Albana. The structure is supported by remarkable acidity. Already prominent mineral notes on the nose become a long-lasting, distinctive and steady feature on the palate. Long, up to very long persistency.
Alcohol content: 14%
Ideal with traditional dishes from Romagna, with soft and medium aged cheese, as well as with simple or more elaborate fish-based dishes.
Perfect whenever you want to sip an important wine with a bold and steady personality.