Podere del Monsignore
Density: 4.500 vines per hectare
Trellis system: Guyot
Area: Vicoforte Commune
Altitude: 450/550 m above sea level
Soil: marly / clayey / calcareous
Aspect: south-east, south, south-west
Area under vine: 2 hectares, estate-owned
Year of planting: 1968/2001
Yield per hectare: 5 tonnes
First year of production: 1994
Bottles produced: 8.000 (approx.)
The grapes are carefully hand-picked in order to avoid berry splitting that might lead to oxidation.
The juice is fermented in temperature-controlled stainless steel tanks (28°C) for about 8 days with pumpovers twice daily. After 7/8 days, the wine is pressed and undergoes malolactic fermentation by maintaining the temperature until its conclusion.
Maturation takes place exclusively in stainless steel tanks until bottling, which is generally done at the end of June.
Podere del Monsignore is released to the market at the end of summer.
Characteristics of the wine
The wine is produced in very limited quantities, embodying the charm of difficult viticulture.
It is bright in colour, with ruby red with violet hues.
The nose has aromas of fruit and violets.
Balanced, full-bodied and dry in the mouth with a pleasantly bitter after taste.
Excellent with salami, cold meats and pasta dishes, can also be matched perfectly with stronger cheeses and some varieties of fish.