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.
The colour is garnet-red with ruby thighlights that take on a slightly torange tone over time. It has a clear-cut, intense nose with overtones of vanilla, spices, withered roses and underbrush. The taste is dry, but soft, full-bodied, velvety and wellbalanced, and is very long-lasting.
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