TECHNICAL DETAIL
WINE: Dioniso
GRAPES BLEND: Marzemino, Rebo
GRAPES PRODUCTION PER HECTARE: 6 ton
PLANTING DENSITY: 3800/4000 vines/ha
PLANTING SYSTEM: Guyot espalier
EXPOSURE: South-East 180 metres above sea level
SOIL TYPE: morainic, medium mixture, loose, good drainage, grassy
GRAPES MANGEMENT: 40 days of drying in boxes exposed to air stream
WINE-MAKING TECHNIQUE: fermentation, aging and refinement in “barriques”
ORGANOLEPTIC CHARACTERISTICS:
Colour: very strong garnet red
Bouquet: chocolate undertones, prune, black cherry, great intensity
Flavour: dense and austere, perfect mix between sweetness and tannic structure
Body: strong and elegant
Persistence: long
Alcohol: 15%
Residual sugar: 13 grams
Total acidity: 4,80
Pairing: dark chocolate, cherry jam tarts, cheese
Longevity: 8 years
Serving temperature: 18-20 degrees