ROY
ROY
RED WINE
| VINEYARD | next to young vineyards of Sangiovese |
|---|---|
| TYPE OF LAND | hilly |
| EXPOSURE | north |
| HEIGHT | 300 m above sea level |
| ROW SPACING | leguminous crops alternating with spontaneous grassing |
| AGE OF THE VINEYARD | 10 years |
| SOIL | medium texture tending towards tuff |
| TRAINING SYSTEM | double arched cane |
| GRAPES VARIETIES | 100% black Canaiolo |
| ORGANICALLY GROWN VARIETIES | - |
| GRAPE HARVEST | by hand |
| VINIFICATION | long maceration of the grapes with the presence of their stalks |
| AGEING | 10 months in french oak tonneaux then aged in bottle for al least 6 months |
| AVERAGE PRODUCED BOTTLES | 3.000 |
750 ml bottle / 6 bottle cardboard boxes
TASTING NOTES
ruby red, nose of berries, arbutus, red rose and violet, evolution in pink pepper, myrtle, sometimes vegetable. Balsamic taste, tufaceous minerality.Smooth entrance on the palate then immediately fresh and savory sensation, with soft tannins.Fresh closure with fruity and floral persistence.
FOOD PAIRINGS
white beef carpaccio, cappelletti with ragù sauce, legume soup, pork tenderloin, tofu burger with vegetables, aged pecorino.
SERVING TEMPERATURE
14-16°