Serralunga 25 anni
Soil with a high content of limestone and grey marl alternating with sand
Exposure and altitude
South, South-west - 300/400m asl
Guyot 4.400-5.000 plants/ha
First-second decades of October
Vinification: the fermentation is traditional: medium-long (15 days) in stainless steel vats with a floating cap at a controlled temperature (30-31° C). The must then stays in contact with the skins for further 15 days to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation.
Ageing: one year in barriques from Allier and one year in oak casks still from Allier (2.000 lt). After a soft clarification, the wine is bottled for a further period of maturation in the bottle, the lenght depends from the characteristics of the vintages, but never less than 12 months.
Shelf-life: The wine will reach its peak 8-10 years after the harvest, but its life can vary considerably depending on the vintage.
Ideal with big red meat dishes and medium or mature cheeses, it can also make for pleasant after-dinner company.
Vini Buoni d'Italia
I vini di Veronelli
Silver Medal - 91 pts
The Wine Advocate
Cellar Selection - 93 pts