Nero Ossidiana

The vines grow at an altitude of 350 metres on sandy, volcanic, mineral-rich soils and are trained in the Alberello system. The grapes are wholly or partially destemmed, then macerated at length with the skins and partly whole bunches, without temperature control; fermentation takes place with natural yeasts. Malolactic conversion occurs in used wooden casks, after which the wine matures for approximately eight months in cask and twelve months in bottle. It shows cherry, spice and saline notes, fresh acidity, fine tannins, medium to full body and mineral length. ([tenutadicastellaro.it](https://www.tenutadicastellaro.it/wp-content/uploads/2024/10/WEB_TDC_SKTK_ITA-2024_01-1.pdf?utm_source=openai))