GRAPE VARIETIES: Trasimeno Gamay
VINEYARD: from the Tenuta di Caiolo vineyard. Plant layout: traditional (3×1). Training system: spurred cordon. Average age of the vines: advanced.
PRODUCTION PER HECTARE: Grapes: 40/45 quintals/HA. Wine: 25 hl/HA.
VINIFICATION: In the vineyard, the bunches undergo thinning during the veraison phase in order to preserve the best bunches. At the time of the harvest, a rigorous manual selection allows for the vinification of the even higher quality bunches, which will be destemmed and softly pressed.
The must, transferred to small stainless steel tanks at a controlled temperature, undergoes fermentation in 10-12 days, to continue maceration for another 20 days. It completes the malolactic fermentation in steel before being transferred to large French oak barrels, where it rests for 12-14 months. At the end of the aging in wood, it rests for a few months in a steel tank and will then be prepared for bottling.
BOTTLING: Starting from August, 24 months after the harvest.
AGING: 24 months in large barrels, as per tradition, and 10-12 months in the bottle.
AVERAGE ANNUAL PRODUCTION: 3,500 bottles.
Shipping costs not included