2016 Ronchi di Cialla Pignolo Negroamaro dried fig and hints of

dried fig and hints of cocoa

Proof: 107

open air fermentation

we were eager to produce Garnacha wines with the complexity provided by old vines

Merlot and Cabernet Sauvignon)

2016 Ronchi di Cialla Pignolo Negroamaro dried fig and hints ofCollio Orientali del Friuli Cialla, Friuli, Italy VINIFICATION: Fermentation in in stainless steel tanks, at controlled temperatures by means of indigenous yeasts and then macerated on the skins for 2 to 3 weeks. Following spontaneous malolactic fermentation, the wine is aged in French oak barriques for two years, with occasional battonage. The wine is aged for at least an additional six months before release.