Riostoppa

The vines grow on silty-clay soils in the Rivergaro area; the approximately 25-year-old vines are trained in simple Guyot with around 6.000 plants per hectare. After 40 days of skin contact in stainless steel and/or cement tanks, the wine ferments spontaneously with indigenous yeasts. It is matured in used French barriques and subsequently in bottle. Dark fruit, taut acidity, pronounced tannins and a full body can be expected. A distinctive feature is the return to the historic Bordeaux blend without Cabernet Sauvignon.