The grapes used to make Giaco are carefully selected from the oldest vines high up on the hills. The result is a wine which has an intense aroma with a marked varietal character and close- knit soft tannins which have blended well thanks to ageing in barrels. The ageing is accelerated by the microclimate in the area which is particularly dry thanks to the altitude. Wind is also a decisive factor since it is excellent for regulating the changes in temperature which is fundamental to the develop- ment of the varietal aromas. The grapes are fermented with se- lected yeasts with maceration for 21 days at around 28° in steel vats with a heat regulating system for the pigeage so as to keep the cap of the skins immersed in the liquid in order to achieve a better extraction of the tannins which are then more elegant. The wine is then aged in the old cellars belonging to the pro- perty in Allier French oak (fine grain) barrels of second pas- sage for 12 months so as to obtain an improved balance with sweet tones while maintaining the personality of the wine.
Geological zone: Hilly, 320 meters above sea level. Implant’s density: 7000 vines per hectare.
Varietals : 50% Cabernet Sauvignon - 30 Cabernet Franc - 20% Merlot.
Color: Ruby Red, with violet shades.
Fragrance: Strong forest scents of red fruits, specially blackber- ries and blueberries.