Vineyard: “Mor di Roccia”
Italian denomination: IGT (Indicazione Geografica Tipica, i.e. from a specific Italian area or region)
Blend: 100% Foglia Tonda
Soil type: sandy loam, that is, a soil with proportions of sand, silt, and clay with a dominance of sand. It is of Pliocene origin. Calcium is consistently present. The vineyard is on a hill facing southwest, 185 m high, 0,6 ha wide.
Vine training: spur training.
Implantation density: 5500 plants per ha.
Harvest: hand harvest, about mid-September.
Winemaking: spontaneous fermentation with starter in concrete tanks.
Ageing: in French durmast barrels for about 12 months (first passage).
After some time of refinement in bottle, the Mor di Roccia is ready to be sold.
Sensory perception: flavours of little red fruits, cherries, sour cherries, strawberries, with notes of mint, rosemary, and eucalyptus. In the mouth, a good balance of acidity and tannins, with flavours of fruit, spices, and wood. Pleasant and ample aftertaste.