Colour: “Il Borro” is an intense mauve colour, with purplish reflections. The bouquet is full and intense, concentrated, with notes of underbrush and with spicy scents. Taste: It is dry, with good body and soft tannins, a good consistency, well integrated and persistent.
The vineyards have a density of 4.500 plants per hectare and are all at an average height of 300 metres above sea level. With the end-of-August pruning, each plant produces a maximum of 1 kg of grapes, and therefore 4500 kg of grapes per hectare, with a wine yield of 3,000 l per hectare.The grapes are hand-harvested, de-stemmed and sorted manually, and are then pressed and gravity-fed to the vinification tanks. Each variety is vinified separately.On the first day of fermentation, the wine undergoes a slight draining of 10-20%, so as to obtain half a litre of wine from each kg of grapes, increasing its concentration.Maceration on the skins continues for 22 days in stainless-steel tanks at a controlled temperature of 28°C.Alcoholic fermentation lasts 10 days on average.Immediately after racking, the wine is placed in new Allier oak barrels. At the first pouring, after the malolactic fermentation, which takes place around the month of November, the four grape varieties are blended.Maturation in casks lasts 18 months; after this period, the wine is filtered and bottled.“Il Borro” remains in the cellar for a further 8 months for the final maturing in bottles, before being sold.
Roasted or stewed meats and mature cheeses.