Vineyard: San Giuseppe vineyard in the municipality of Sizzano, Noche region and San Giuseppe for a total of 0.5 ha. South-south / west exposure. Soil Argillic-sandy acid
Grape: 100% Vespolina grapes locally called Ughetta
Yield per hectogram: 60 Q.li
Vinification: manual harvest in cassettes in the third ten days of September. De-stemming and vinification in red, maceration in steel tanks for 5-6 days at controlled temperature with pumping over every 8 hours. Malolactic in steel in December / January.
Maturation and bottling: maturation in steel for 9 months. End of summer bottling. Aging in bottles for three / four months.
Characteristics: Organoleptic: limpid, ruby red with violet reflections in early youth, intense and fine scent with large opening of red mullet, continues with fresh fruit and final spices such as pepper and canella. At the tasting it is intense, asicutto, tasty with red fruits and with a discreet sour, very persistent and pleasantly bitterish aftertaste
Pairings: a wine for all meals, with elegant appetizers, salami of douja, fidighina, simple first and second courses of white meat, to try with freshwater fish.
Serving temperature: 18 to 20 degrees
Optimal ripening: ready for consumption in the first year, it grows for the next two years