It embodies the impressiveness and legance that are the characteristics of the fusion between its two varieties; it is the product of a vineyard long known for the excellence of its red wines. As such, it is imprinted with the memory of great-grandfather Francesco and of the first vineyard he planted at Montonale.
The single-vineyard called "La Conta" is the first vineyard owned by Girelli family and it is where the great-grandfather Francesco has started growing Cabernet Sauvignon and Merlot in the early '900. Sunlight exposure and soil composition make it suitable for the production of full-bodied red wines with long ageing potential. Our aim is to create a wine that represents a superb expression of the two most renowned red grape varieties, grown in the unique soils of this extraordinary vineyard.
A southfacing single-vineyard called La Conta of 2 hectares (5 acres) with excellent sunlight exposure.
Merlot is harvested in the third week of September and then left in cases to dry (whittering process) for about 30 days until Cabernet Sauvignon is ready to be harvested in late October. A very meticulous grapes selection is manually made; the bunches are cooled to preserve the aromatic precusors until the crushing. Cabernet Sauvignon and Merlot grapes are then destemmed and crushed together and a long fermentation occurs for about 12 days at controlled temperature, with frequent pumping over and daily délestage (“rack and return” process). Only the fraction of wine obtained by racking is used, avoiding pressing methods to preserve the highest quality.
The wine undergoes malolactic fermentation in oak barrels and it is aged for at least 12 months in 500-litre French oak barrels and for at least 12 months in the bottle.
A deep yet brilliant ruby red colour with garnet hues, the nose is extremely intense with alluring hints of ripe black fruit, cherry, berry jam, spicy scents of black pepper and nutmeg, a whiff of balsamic notes. It displays rich, round mouthfeel, enhanced by ripe, silky tannins and a beautiful balance between acidity and smooth texture, with a spicy reminiscence in the long, deeply penetrating finish.
It honours roasts, stewed and braised meat, game, ripe cheeses. Try it with the local meat recipe “osei scapà”!