Surface: 2.5 hectares
Altitude: 200 mt a.s.l.
Varietal: Sangiovese 50% and Montepulcinao 50%
Soil: volcanic-clayey-sandy origin
Training system: espalier with spur pruning
Density of planting (plants per hectare): 4400/ha
Average yield of grapes per hectare: 60hl/ha
Harvesting period: mid- September
Vinification: The grape varieties were fermented separately. After a soft destemming and
pressing, the grapes were fermented on their skins for a week’s time in stainless steel tanks.
During this phase the wine completed its alcoholic fermentation at a temperature held to a
maximum of 25°Centigrade. With the completion of the malolactic fermentation, terminated
by the end of the year, the aging phase began, principally in stainless steel tanks with a small
part aged in oak. Bottling of the wine took place from April 20 on.
Tasting notes: Lacustre Red shows a full red color with purplish highlights. The nose,
pleasurable and intense, offers fruity notes of cherries, blackberries, and plums fused with
aromas of vanilla and coffee. The palate is supple, enveloping, and full of fruit on the finish
and aftertaste.. Reccomended with ragù pasta and risotto, as well as meat dishes and roasts.
Serve at a temperature of 18 ° - 20 ° C
Alcohol: 12% VOL