Grapes from the 2-hectare Gallina vineyard in the village of Neive.
Terroir, production method and maturation: Gallina's 1.9-hectare south-facing plot is rented from the local church. The grapes are selected and picked by hand from the Neive village area into 18 kg baskets. The grapes are sorted before removing the stems and pressing. The wine ferments and macerates for 25 days in steel tanks at 28°C. Malolactic fermentation takes place in December, after which the wine matures in 4,000 liter French and Austrian oak barrels for 15 months. The wine is bottled at the end of summer, after which it is allowed to mature in the bottle for another 6 months in the cellars of the winery.
Use: With veal fillet or fried thymus.
Description: An elegant wine with a refined aromatic scent. The dry taste is strong, the tannins fill the mouth and the taste reveals ripe red fruits, tar and spiciness.