Morescola

Small tart redcurrants, mineral and smoky notes appear with fine oak. The palate has depth, sapidity, verticality, breadth, generosity and purity. The blend includes Sciaccarellu, Niellucciu, Morescola, Morescono, Montaneccia, Carcajolu-Neru and Aleatico. Fermentation takes place in wooden vats. Maturation lasts twelve months in foudre and 600-litre demi-muids, followed by several months in stainless steel and at least six months in bottle.