Harvest: by hand, in crates, done in different phases in the middle of October Winemaking: the must remains in contact with the skins for about 18 days at a controlled temperature. Ageing: 18 months in tonneau (french oak) Organoleptic characteristics: dry red wine deeply coloured (intense ruby red), aged in tonneau. The aroma is elegant and complex: notes of violet and small red berries, sweet spices, peppery and earthy. Intense and full bodied at the mouth, with fine tannins - fresh and savory. The finest schioppettino grows particulary well around our hillside, in the border between italy and solvenia (a small curiosity: a tiny patch of schioppettino is planted in California's Russian River Valley).