RUI
Red Table Wine


GRAPES
Barbera, Cabernet Sauvignon, Merlot
PRODUCTION AREA
Cultivated in vineyards owned by the Calvi family, situated on the hills of the Versa Valley in the communes of Canneto Pavese and Montù Beccaria.
SOIL TYPES
The soils found in our vineyards are predominantly clay and calcareous in nature. They possess a alkaline pH throughout, with elevated potential for cationic exchange.
EXPOSUR: East to west facing
ALTITUDE: From 140m to 200m above sea-level.
GRADIENT: From 22% to 25%
METHODS OF TRAINING
Cordon training with simple Guyot pruning, typical of the region. The vineyards are planted with about 5500 vines per hectare.
THE HARVEST
After careful observation of the indices of ripening and elimination of excess leaves to improve exposure to the sun, the grapes are picked by hand. The grapes are carefully selected according to varietal and vineyard.
VINIFICATION
The grapes are picked into crates, de-stemmed and gently crushed. They are then macerated at 28 –30° C in stainless steel vats with manual punching down of the cap for 20 to 22 days. The must is racked to separate it from the pomace and only free run must is aged in Allier barrique for twelve months. The wine is bottled in an inert atmosphere and aged in bottle for a further ten to twelve months.
CHARACTERISTICS
A rich, intense ruby-red in colour, it possesses an ample and persistent perfume with notes of blackberry and cherry together with cinnamon and vanilla; the flavour is harmonious with good structure and tannins which, over time, develop elegance and persistence.
MATCHING WITH FOOD
Excellent with stewed and roasted meats or high-quality matured cheeses.
Serve at 18-20° C after allowing to breathe.