THE FOUR DEAD

Wine type: Dry red Alcohol: 14.5% Bottle: 0,75 lt (Bordeaux) 1st year of production: 1993 Grapes: Shiraz 40%, Cabernet S. 30%, Merlot 20%, Petit Verdot 10% Exposure and altitude: Hilly 250 m a.s.l. Soil type: Volcanic origin. Granular tuffs and pozzolans Training system: Spurred cordon Plant density: 5500 plants/Ha Average age of the vines: 30 years Grape yield per hectare: 70 quintals/Ha Fermentation: Steel tank at controlled temperature at 25/28°C Duration of fermentation: 15/18 days Refinement: 100% Troncais and Allier barriques ORGANOLEPTIC CARD COLOUR: Intense ruby red SMELL: Currants and wild berries in the foreground. It opens on tones of plum, spices, leather and vanilla. Embellished with elegant floral notes TASTE: Balanced and with great structure. Long tannins and sweetness. Balanced, spicy and mineral, with a remarkable persistence PAIRING: Roasted meats, braised meats, first courses with game, grilled meats, aged cheeses SERVICE TEMPERA TURE: 18 °C SERVING METHOD: Uncork one hour before serving and serve in wide goblet glasses Fermentation: Steel tank at a controlled temperature of 25/28° Classification: Dry Red Wine-Igt Lazio Alcohol: 14.5% Bottle:0,75lt 1st year of production: 1993 Grapes: Shiraz 40%, Cabernet S. 30%, Merlot 20%, Petit Verdot 10% Soil and altitude: hilly at 250 m a.s.l. Type of soil: volcanic. Rich in potassium and tufa Wine growing: Trellised Cordon Spur Plant density: 5500 plants/Ha Average age of vines: 30 years Yield per hectare: 80ql/Ha Fermentation time: 15/18 days Aging: 100% barrels of Troncais and Allier CHARACTERISTICS OF WINE COLOR: Ruby red with purple reflections OLFACTION: Ripe red fruit in the foreground, plum, spice/toasted and vanilla with floral notes FLAVOUR: Elegant with long tannins and sweetness. Balanced, spicy and mineral. remarkably persistent and structure. FOOD: Roasted meats, stews, grilled meats, mature cheese SERVING TEMPERATURES: 18° C HOW TO SERVE: Uncork one hour before serving and serve in large wine glasses