TYPE
RED WINE
PRODUCTION AREA
PINEROLO (TO) -  MONTEOLIVETO HILL
GRAPE VARIETY
MERLOT
 
 
YEAR OF VINEYARD’S SYSTEM
2001 – 2003
FIRST VINTAGE
2004
EXPOSURE AND ALTIMETRY
SOUTH – 420 METERS ABOVE THE SEA LEVEL
GRAPE PRODUCTION PER HECTARE
6 Q
TRAINING SYSTEM AND PLANTING DENSITY
GUYOT – 4000 VINES/HECTARE
 
 
HARVEST PERIOD AND METHOD
AT THE BEGINNING OF SEPTEMBER – HANDMADE
FERMENTATION VAT
STAINLESS STEEL VATS
FERMENT USED
AUTOCHTHONOUS
FERMENTATION TEMPERATURE
26 / 30 DEGREE
PERIOD OF MACERATION AND FERMENTATION
ON THE SKINS FOR 10-12 DAYS
MALOLATIC FERMENTATION
YES
AGING
10-12 MONTHS IN SMALL FRENCH BARRIQUES UNTIL BOTTLING IN JULY OF THE SECOND FOLLOWING YEAR INSIDE STAINLESS STEEL TANKS. AT THE END 6 MONTHS IN BOTTLE
 
 
PRODUCTION
600 BOTTLES
BOTTLING
AUGUST 2010
ALCOHOLIC CONTENT
13,5 % VOL.
TOTAL ACIDITY
5,80 G/L