Nacchinono

The vines grow near Laerru in Anglona on calcareous soil with marl and partly clayey layers; they are trained using the cordon and Guyot systems. The grapes are hand-harvested in October, destemmed and macerated in temperature-controlled vessels during fermentation. After around four to six months in stainless steel, the wine matures for twelve to eighteen months in oak barriques and then for six months in bottle. It shows blackberry, blackcurrant, sour cherry and myrtle, along with spicy nuances; on the palate it is full, velvety, structured and persistent. The first production dates from 2019. Source: Tenute Rossini; Lavinium.