"This wine is typified by a deep and bright ruby-red colour with a rich concentrated nose depicting cherry and berry fruit aromas. The palate is generous and full-bodied with a long and enticing finish."
The Estate was first managed by great grand-father Giacinto, then by grand father Giovanni, and finally by Agostino, father of Dino, Diana and Gianni, who now are at the helm. Since 1998, Dino has been in charge of the vineyards and production, Diana the administration, and Gianni the commercial and customer relations aspects .
They are currently supported in their activities by the oenologist Giuseppe Caviola.
The harvest in the Bauda vineyard takes place in the first week of October and grape selection is by hand. Immediately after having been harvested, the grapes are pressed in the Estate cellar and then poured into stainless steel vats. Maceration along with alcoholic fermentation lasts 12 days. Throughout all the steps, fermentation temperature is constantly kept under control and never exceeds 30°C. Wine is bottled in July, and bottle refinement goes on for three months.
