Vinification of grapes coming from La Morra MGA Rocche dell’Annunziata, from vines planted in 1955,1961 and 1999. Alcoholic fermentation happens in concrete and lasts around 12-14 days, followed by a 12-15 day post-fermentative maceration. Total skin-juice contact is around 4 weeks. Then malolactic takes place in oak and the wine ages for around 20 months in 52-hl and 25-hl oak barrels crafted by Garbellotto. After aging, the wine rests for some months in concrete, steel and plastic, before being bottled, usually in July-August of the year before the release.
Macerated cherry, plum, rose hip, tobacco and incense flavors are at the core of this spicy red. Initially tightly wound and chewy, with a compact finish, this opens nicely with aeration, revealing greater purity and focus. All of the components are there; they just need time to integrate. - 94 points, Bruce Sanderson
