The vineyard where the Beccacciaia is produced lies on a gentle slope facing the south and exposed to the sea breeze.

The planting density is about 5,500 plants per hectare and is characterized by espaliers to ensure the good growth of the plants’ foliage.

The pruning reduces the annual growth of the plants’ buds to keep the ideal balance between the water scarcity of the soil and the quantity of the grapes produced.

The annual production does not exceed 50 quintals of grapes per hectare. Thus, the wine produced is rich of tannins, scents and aromas.

The very mineral soil gives notable complexity to the wine structure, which is characterized by predominant sour cherry tones and by a balsamic hint which balances the power of the tannic structure with the alcoholic strenght.

Varieties: Merlot 100%

Extension and exposure of the vineyard: 1 Ha Full south

Age of the vineyard: 19 years

Altitude: 180 m a.s.l.

Soil: Cobbles from disaggredated igneous rocks

Planting density and training method: 5200 plants/ha Spurred cordon

Harvest method and period: Manual harvest, second decade of september

Wine making process: Destemming without pressing, temeprature-controlled alcoholic
fermentation followed by maloactic fermentation

Yeasts: Cultured 

Aging: 12 months in barrique, 4 months in concrete vats, 12 months in bottle 

Alcohol volume: 14,5° Vol.

Total acidity: 5 gr/l

Free sulfur dioxide: 20 mg/l

Aging potential: Over 10 years

Tasting notes
Colour: Intense ruby red.
Bouquet: Fruity sour cherry scentand hints of violet.
Taste: Soft and elegant flavour, with ripe cherry and plum aomas and light spicy notes. Long and persistent finish.

Serving temperature: 18°-20°

Food pairings: Game prosciutto and sausages, wide strip pasta with wild boar sauce, mixed grill of pork cuts, game stews, Auricchio cheese from Basilicata.