Grape blend: Cabernet Sauvignon, Cabernet Franc
Aged: fermented in terracotta amphoras and aged in Barriques for 24 months. Unfiltered
Alcohol content: 15,5% vol
Acidity: 5.24 g/l
Residual sugars: 0.73 g/l
This wine bears the same name as a vineyard that’s just a few hundred metres from La Vialla’s “piazzetta”. This is the second vintage, bottled after 21 years of cultivating its grapevines. It’s made solely with Cabernet Sauvignon and Cabernet Franc grapes. In order to favour quality, the average yield is very low: approximately 8,000 vines per hectare, each one producing about 500 grammes of grapes. In 2019 the vines yielded loosely clustered bunches, but the grapes were full of juice and the seeds crisp and brown (this is important for the quality of the tannins they release). Vinification was carried out in terracotta amphoras, containing 3 and 5 hl, without controlling the temperature or adding SO2. After racking, the wine completed malolactic fermentation and aged for 24 months in new barriques, before being bottled in magnums.
Tasting – Colour: lively, dark ruby red, with slight purple highlights, dense and opalescent. The nose: a complex bouquet that opens with aromas from the toasted wood, such as vanilla and sweet spices, then veers towards delicate sweet peppers and cherries preserved in alcohol, with notes of roses, both dried and fresh, of plums and of blackcurrants. In the mouth: pleasantly intrusive with a wealth of tannins, but tannins that are almost “buttery”, sweet and pervasive, well-balanced between body and freshness, with extremely long persistence.
Wine and Food Pairing – Polenta crostini with “formaggio di fossa”, gnocchi with duck ragu, “Stufato alla Sangiovannese” (stewed beef shank with lots of spices and herbs, pepper, and infinitely long cooking time).