2009 Schioppettino di Cialla

Sub zone Cialla. 100% Schioppettino. Grown on marna eocenica at 150-300 m above sea level. 4,000 vines/ha. Pruning: traditional capuccina. Yield 25-30 hl/ha. Vinification: four weeks' maceration with skin. Natural yeast, natural malolactic fermentation. 14 months in oak. Bottle aged for two years. pH . TA g/l, RS 1 g/l. Annual production 4,600 bottles. Organic. Dark ruby. Very pure scent of what might be described as 'explosive mulberries'. Lots of fresh fruit. Dry with a dusty finish. Long and fresh. (JR)