Clos

Soil Description: slightly alkaline due to the presence of red lime
Training System: unilateral cordon spur pruned; 2.000 vines/acre
Productivity: 2 tons/acre
Harvesting: only the best bunches, hand-picked in early October and delicately placed in baskets
Grape Processing and Maturation: lenghty maceration of the skins at controlled temperature is followed by malolactic fermentation in small stainless-steel vats. Further aging in the bottle completes the evolution.
Sensory Evaluation: deep ruby red in colour; pure, intense aromas of rose and cherry, complicated by spicy hints of licorice, Marasca cherry and more; polished, structured taste from smooth, round tannins
Alcohol Content: 14 vol.%
Serving Temperature: 18℃ (64℉) in a medium bowl glass to best appreciate the range of aromas and sensations
Recommended Food Pairings: superlative with complex pasta dishes, carpaccio, tartare, roast meats, and hard and aged cheese

CLOS: were the stone walls the monks built around the most precious vineyards to protect them from the wild animals and improve the micro-climate