Product details

Winemaking:
The grapes suitable to become Monferace have peculiar characteristics, they are the healthiest and richest of the vineyard, carefully selected. of the vineyard, carefully selected. It is necessary that the Grignolino expresses at best all its potentialities in order to take advantage of the long period of refinement in wood foreseen by the refinement in wood provided for by the Monferace disciplinary. Harvested by hand, they arrive in the cellar perfectly intact and ripe; after a further selection they are pressed and led to fermentation. The precious task of conducting the alcoholic fermentation is entrusted to indigenous yeasts, conducted in steel tanks, kept at a controlled temperature of 28 ° C, is completed in about 14 days. Fermentation is followed by a period of post-fermentation maceration of about 20 days during which the wine remains in contact with the skins. In this way, the color is fixed and stabilized and the tannins are softened. The malolactic fermentation is carried out in small French oak barrels, the wine remains in contact with the fine lees for the entire period of time in wood as required by the production regulations, i.e. 24 months. The wine is then bottled and aged in bottle before being released on the market. not before the fortieth month of aging, starting from November 1st of the vintage year.

Sensory impressions:
The first sensation offered by the bouquet is that of flowers, rose and violets, then spicy aromas take over, lastly pepper. In a very harmonic way, these last ones join the sweetest notes of ripe red fruit, cherries and plums. Vanilla notes are not very intrusive, however clearly perceivable. On the palate the wine is harmonious, rich in fine tannins which give breadth and persistence. Acidity is extremely balanced.