viahttp://www.piaggia.com/schede-vino/poggio-de-colli_eng.pdf

VITICULTURE
SOIL
- Medium-textured soil with clay and galestro
ALTITUDE
- 250 m. above sea level
EXPOSURE
- South-west
VINE TRELLISING SYSTEM
- Guyot
YIELD PER HECTARE
- 5000 kg. of grapes
PLANTING DENSITY
- 6250 vines/hectare

WINE
COLOUR
- Deep, intense ruby red with purplish highlights.
AROMA
- Aromas of raspberries, brambles, eastern spices, coffee and liquorice.
FLAVOUR
- Elegant on the palate with soft, silky tannins: the finish is pleasantly supple and clean.
GRAPE VARIETY
- 100% Cabernet Franc.

PRODUCTION TECHNIQUES
VINIFICATION
The grapes are carefully selected from the best plots in the vineyard. They are
then vinified in open wooden containers using their own natural yeasts; manual
punching down is carried out to get the best extraction of substances from the
grapes and skin contact lasts about two weeks.

MATURATION
The wine is drawn off the lees and then immediately transferred to French oak
barriques, where it undergoes malolactic fermentation. During maturation it
is periodically racked to make it clearer and prepare it for bottling, which is
done without any kind of filtration or clarification process so as to keep all ts
organolectic properties intact.

AGEING
At least 6 months in bottle.

TASTING NOTES
Deep and intense ruby red colour with purplish highlights. Aromatic elegance
in balsamic overtones and hints of mint, fruits of the forest and a slight smoke
finish. Full-bodied and soft, well- balanced thanks to the fine tannins. The finish
is long, meaty and chewy. It goes well with traditional Italian dishes, red meat
and game.

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