Santa Lucia

Vineyards: The vineyards are located 120 to 140 meters above sea level and they are south facing. The vine is trained in a single guyot. The morenic soil is a mix between limestone, clay and a small presence of gravel.

Harvest: The long maturation time and the delicate structure of the red grapes used for Santa Lucia, make this wine a rare and precious match of feelings which reach their best expression only in special vintages. Generally, the harvest is at the end of October.

Vinification: The grapes, after destalking, are fermented with regular stirring and daily racking. Initially at a high temperature that is then lowered to about 18/20°.  Malolactic fermentation is favored during alcoholic fermentation. The aging is done in medium sized barrels for a medium/long period. The wine, bottles at the beginning of Autumn, ages in the bottle before being sold in November.

Tasting notes: Spices and cherries typical of Corvina and Rondinella blend with the color and structure of Marzemino and the acidic backbone of Barbera; this results in a wine of multiple nuances which doesn’t shy away from well flavored food.