IGT Bergamasca Rosso
Marly-limestone soils. South to south-west exposure. Altitude between 200 and 300 metres a.s.l. Plant density of 5500 vines/hectare. Merlot (Clones 180 and 181) and Cabernet Sauvignon (Clones 337 and 338) varieties. 41 B and Fercal rootstock selected for their high resistance to active lime. Espalier vine training with low spur pruning (cordon). 1.5 kilograms of production per plant. Harvested by hand in 15–18 kilogram crates.
Traditional de-stemming of the grapes. Controlled-temperature fermentation (26–28° C) in stainless-steel tanks. Maceration for 15 days with 2 pump-overs/punch-downs per day. Malolactic fermentation in stainless steel. Maturation in barriques for 12 months. Bottling followed by approximately 3 to 5 months resting in the glass. Annual production of 12,300 bottles.
Intense ruby red colour. Delicate notes of vanilla and berries. Smooth and spiced taste. Excellent with first-course dishes, especially risottos, along with all types of meat and sharp cheese. To be consumed at a temperature of 18–20° C. Ageing: 5–8 years.