Produced by CASA GIRELLI SPA, from 100% PRIMITIVO
The grapes were de-stemmed, but not crushed. Frequent closed remontage took place in the first stage of fermentation. After 48 hours 2 delestages a day were carried out, reducing to one a day by the end of fermentation. After primary fermentation each wine was put into American oak barriques (with around 15% Eastern European). Malolactic fermentation took place in barriques.
13.5%vol
Awards: IWSC 2008, Silver Best In Class; IWC 2008, Commended; Decanter 2008, Commended

Dark and showing some age. Dark aroma with something baked. Very sweet indeed. Too sweet for me.
08/10/2008

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