ILTABARRO

Grape varieties: Corvina, Rondinella and Molinara.
Vineyard area: The grapes were grown on the hills of Fumane and San Pietro in Cariano, in places denominated Rasso, Monte Tenda and Monte Crosetta. Here the terroir is characterised by a high rock content,  therefore suitable for the production of fine red wines.
Yield: almost 7 tonnes (from 3000 to 5000 vines per hectar)
Training system: Guyot, double pergola, single pergola.
Harvest Date: The grapes were hand harvested from mid-September until the second half of October. Only manual harvesting for a careful control of the grapes.
Vinification: Traditional vinification in tronconic stainless steel tank. The wine remained for 15 days on the skins.
Elevage: At least 12 months in wooden barrels. After bottling the wine is aged for some months in the estate’s cellar before being released to the market.

Alcohol content: 13%
Total acidity: 5,35 g/l
Sugars: 0,60 g/l

Intense ruby red with purple hint. The nose is full and rich of red berries and wild cherry. The mouth has the same notes of the nose with a pleasent tannic grip and balanced alcohol.