Albatraia

Grapes: 100% Ciliegiolo

Vineyard: in “Villa Patrizia” at 450m a.s.l. upon a windy hill with a north/western exposure

Training system and production: branched Guyot - 8000 kilos per hectare

Soil composition: loam-clay with good structure and rich in limy stones

Vinification: in stainless steel tanks. Natural fermentation with inidgenous yeats. Racking after 10/12 days of maceration. Refining in 500 and 750 oak barrels for 6 months

Harvest period: mid September

Serving temperature: 18-19° C

Pairing: fresh or semi mature cheese; red meat

Colour: dark ruby red with purple tones

Bouquet: fruity and elegant. Cherry, wild berries and violet. Smooth at the beginning, but very persistent in the end

First vintage: 2015 (the wine has been also produced from 1995 to 1998)