The wines of Farm LA DAMA result from processing of grapes exclusively from their vineyards after a careful and rigorous selection and accurately reflect the character of the land from which they are distinguished by origin and authenticity, subtlety and olfactory particular attitude to aging.
Occur without excess, in their sincere form of great drinkability never flattering but faithful accomplices in accompanying every occasion and make it special.
GRAPES, WINE-MAKING, AGEING: Harvesting begins at the end of September but only those bunches of our Corvina, Corvinone, Rondinella and Molinara grapes that are the loosest, ripest and best exposed to the sun are placed in 6 kg crates in traditional drying rooms. The 90 to100-day drying period enriches the sugars, polyphenols and aromatic compounds. Pressing, partly in steel vats and partly in 500-litre barrels, is carried out in January. During fermentation, which takes 25 to 30 days, must stirring and pressing are calibrated. The wine is then refined in new vats and barrique casks for 14 months and then in barrels for a further 18 months. Subsequently it is left to refine even further in the bottle for at least one year before being sold.
WINE-TASTING: The wine is an intense ruby red with garnet hues. It has a complex aroma of liquor cherries, dried plums, spices and tobacco. Its lengthy taste is warm, full and vigorous.
SERVING TEMPERATURE: 18-20°C
