Cayenna

The vines grow near Sorso at an altitude of around 70 metres in moderately deep, sandy soil with a considerable amount of stones. The grapes are hand-picked at the beginning of October, chilled, carefully selected and fermented for around 30 days at 24 °C in stainless steel, with ageing on the skins. The wine then matures for 24 months in new French barriques and for at least twelve months in bottle. It shows a dark, intense colour, with aromas of tobacco, liquorice, chocolate, leather and Mediterranean spices, a spicy, savoury, full-bodied palate, and powerful yet fine, velvety tannins. Total acidity is 5,8 g/l and residual sugar 0 g/l.