The grapes are selected and harvested manually and then placed in perforated plastic crates to ensure proper ventilation, and taken to ventilated and climate-controlled rooms: the fruit stands. The grapes stand in the loft for a period of 100 days, during which they lose water and weight in a decidedly striking way. On the other hand, however, sugars and extracts are concentrated inside the berries.

After the drying period, the grapes are vinified in stainless steel at a controlled temperature for 15 days followed by a slow alcoholic fermentation of at least a month. Daily pumping over and delestage allow to fully express the potential of the grapes.

Aging takes place in 50 lh French and Slavonian oak tonnenaux for at least 48 months and another 6 months in the bottle before being put on the market.

In the glass it shows an elegant ruby red with garnet reflections. On the nose, hints of ripe fruit immediately stand out, reminiscent of cherry and raspberry, delightfully mixed with the aromas of mint and wood. On the palate it is enveloping, well marked given its important gradation, with an elegant and low tannic structure characterized by fruity scents with notes of tobacco and licorice.

A portentous wine that can be tasted alone as a meditation wine or paired with strong and savory dishes, grilled red meats, roasts and game and aged cheeses. A quality red that takes time and therefore must be expected and respected.

Technical information

The Cellar: Roccolo Callisto