Savour

Technical Sheet

GRAPE VARIETY
50% Sangiovese, 25% Pinot Nero, 25% Cabernet Sauvignon

SOIL
Red clays with associated sand banks and limestone conglomerates

VINEYARDS
6Ha at different altitudes between the Massa and Predappio Vineyards

VINES PER HECTARE
5500

YIELD PER HECTARE
50 Q Pinot Noir, 60 Q Sangiovese, 30 Q Cabernet Sauvignon

TRAINING SYSTEM
Spurred cordon. Manual harvest in boxes.

VINIFICATION
It is the result of a withering of three varieties. At veraison, the grapes are thinned out in the vineyard to allow better aeration of the bunch and a perfect ripening process. Pinot Noir is harvested in the first week of September in small boxes where the grapes dry for at least one month.

Cabernet Sauvignon and Sangiovese dry on the vine until about mid-October, and then finish withering in boxes until December. After manual harvesting, the vinifications take place separately. Sangiovese undergoes alcoholic and malolactic fermentation in steel tanks and then ages in French Tonneaux for about 30 months. For Cabernet Sauvignon and Pinot Noir, their entire journey from fermentation to aging involves partly French oak and partly American oak barrels. The assembly takes place in pre-bottling. After that it stays 12 months in the bottle.

FOOD PAIRING
You should pair this wine with feathered game with long cooking time, or with braised beef and hard Fossa cheese. Dark chocolate and meditation.

CONSERVATION
Cellar temperature between 15 and 20 degrees

ABLITY TO AGE
“Here there are the right varieties… and the right woods… It’s magic”

SERVICE
Serve at a temperature of 18/20 degrees