This name is used in the dialect of Romagna for the place where swallows nest.
The vineyard is directly by a cliff in which swallows build their nests, and was planted in 1988, with a surface aria of 0.3 hectares.
Grapes are picked by hand and are transported to the winery without the addition of sulphur dioxide or other substances.
Fermentation takes place in traditional concrete vats of 10 hectolitres, in which the wine is later matured for six months, with the lees stirred by hand and pumping-over operations performed manually. The wine ferments spontaneously, without the addition of yeasts or malolactic bacteria, and none of its original components are modified.
Tartaric stabilization is not used, and therefore the bottled wine could have a slight sediment at the bottom, without affecting its characteristics of taste and bouquet.
Description: An intense straw yellow in colour, and swirling the wine in the glass a certain density can be noted. It has strong and distinctive olfactory characteristics, with chestnut honey, hints of minerals and chamomile, and slightly smoky notes. In the mouth it shows viscosity, good density and persistence.
Pairings: Can accompany dishes with a certain consistency of flavour, like smoked salmon, baked seabass with rosemary or grilled fish. I suggest serving at 13°C in a large glass.
I suggest decanting all the wines 15 minutes before drinking. Any presence of tartrates at the bottom of the bottle is an indication of the natural winemaking process. These deposits have absolutely no effect on the taste and bouquet expressed by the wine.