Jellyfish

Grape varieties: 60% Merlot, 10% Cabernet Sauvignon, 10% Syrah, 20% Cabernet Franc Vinification: Low yields of grapes on the vine. Manual harvest, carried out late to achieve full polyphenolic ripeness of the grapes. Winemaking in red with selected yeasts, after more than 20 days of maceration on the skins to favor the extraction of the coloring matter Aging: about 12 months in 225-liter barrels, kept in batonage on fine lees Alcohol: 15% vol Color: Intense ruby red Bouquet: Notes of ripe red fruits, jams and spicy aromas Taste: Soft, enveloping taste, endowed with a good body turns out to be a very balanced wine thanks to the right acidic component Pairings: Accompanies important main courses and meat dishes. It can last several years in the bottle Serving temperature: Serve at 18°C in good-sized glasses. We recommend uncorking the bottle at least an hour before drinking Production area: Montorfano hillside soils in one of the most characteristic areas of Franciacorta, in the commune of Cologne (BS) Soil type: Spurred cordon vines trained on terraces on the slopes of the mountain. Soils are calcareous-clayey in nature with a good rocky component. Vineyard exposure southwest