Nero della Greca

A deep and intense ruby red color with full and refined aromas, rich in red fruit notes, and hints of vegetables and sweet spices. The flavor is full and elegant in its undertones of fruit and complex spices. Perfect for grilled, roasted, or braised meats. Best served at a temperature of 18 °C in a glass designed for noble wines

First year of production 1997
Varietal composition Sangiovese
Exposure and altitude Various degrees of sun exposure and positions, predominantly facing southeast
Soil composition Pliocene clays and volcanic soil
Cultivation system Guyot and spurred cordon, over 3300 vines per hectare
Average age of productive vines 20 years
Yield per hectare 7000 Kg
Time of harvest From the end of September through October
Maceration In stainless steel tanks
Fermentation temperature A controlled temperature of 25°C
Duration of fermentation Two weeks
Malolactic fermentation
Mode and duration of ageing Four months in steel tanks, twelve months in barriques and four months in the bottle


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