The carefully selected grapes are harvested and carried into the cellar. Grapes and must’s temperature at the time of entering are immediately lowered to 13/14°C. The process goes on by carbonic maceration for two or three days at 10/12°C, after which temperature is raised again naturally.
Different yeasts – selected according to skins and both phenolic and technical ripening of the grapes – are injected into the 50 Hl (1,320.86 gallons) tanks. Fermentation times can change according to the quality of pomace; they are nevertheless never shorter than a few days, during which the maceration is helped by acting mechanically on the submerged cap through lixiviation and other breaking actions like pressing, destemming and delestage.
After that, the Spiridione undergoes ageing in new 5 Hl (132.09 gallons) Tonneaux and 2,25 Hl Barriques (59.44 gallons) barrels, whilst the Toppo Rosso is first refined in Barriques barrels and then in 15 Hl (396.26 gallons) steel tanks, in which the weekly batonage is carried on. The Spiridione stays in the Tonneaux and Barriques barrels for more or less 14-16 months, the Toppo Rosso for a slightly shorter period, between 10-12 months.
At the end of ageing in medium wood both wines are put to rest in larger steel tanks, to be bottled afterwards. Bottling is carried out through a mobile system after propylene cartridge filtering.
GRAPE: selection of Merlot grapes (100%).
vinification: Carbonic pre-maceration at 10°C every 3 days, injection of selected yeasts and fermentation in 50 Hl (1,320.86 gallons) steel tanks. Long skins maceration into the must.
AGEING BARRELS: 14-16 months in new Barriques and Tonneaux TASTING: Ruby red colour, with light violet reflections. Deep and complex, its charm is in the balance of red ripe fruits and slightly spiced tertiary notes. Quite persistent finish.
SERVING TEMPERATURE: 18°C
PAIRING: excellent companion to red meat with spontaneous herbs and game dishes accompanied by oven-baked fruit.
PAIRING with typical dishes:
Ideal with the traditional “Tegamaccio” and the “Regina Carp porchetta-style”, both lake Trasimeno classics.
GRAPE: selection of Sangiovese (10%), Cabernet Souvignon (10%) and Merlot (80%) grapes
VINIFICAZIONE: carbonic pre-maceration at 10°C every 3 days, injection of selected yeasts and fermentation in steel tanks.
Skins maceration into the must for 15 - 20 days.
AGEING IN STEEL: 10 – 12 months in 15 Hl (396.26 gallons) steel barrels.
TASTING: Brilliant red colour with purple reflections. Intense, clean and fruity with clear notes of ripe red berry fruits (brandied cherries) and lightly charred notes. Very wide, soft and enticing to the palate. Round and balanced, the finish is quite persistent.
SERVING TEMPERATURE: 18°C
PAIRING: Excellent with barbecued beef and pork, mushrooms, mature cheese.
PAIRING with typical dishes: Excellent with main courses based on smoked tench.