Description
Winemaking: the alcoholic fermentation lasts about 3 weeks in stainless steel tanks in contact with the skins with regular pumping-overs. This period includes a cold pre- and a post-fermentation maceration, involving the traditional submerged-cap method. Malolactic fermentation is carried out in wood. Aging: about 30 months in large casks.
Description: intense ruby-red color with garnet hues. The nose is alluring and profound. Notes of hay, cut grass, tobacco, white pepper and wild mint emerge. On the palate, it is robust and potent, with a taut, mineral finish. As is typical of Serralunga, the tannins are stark, sharp and very profound. The sweet persistence of the finish is delightful.