Vignaferrovia is only produced in the finest vintages from the grapes of a small 4 hectare (10 acre) parcel in the vineyard adjacent to the 19th century railway station on the estate. The soil is principally calcareous clay rich in small stones. The wine is elegant and captivating, characterized by a dense tannic structure complemented by freshness and sweetness. The first vintage of Vignaferrovia to be produced was 2004. It was not produced in 2005, 2008 and 2011.

Vinification
The estate, even before harvesting had begun, had already made a selection of the crop, thinning the grapes first in early July and then before picking was to start. This, together with a climatically positive growing season, insured that the harvested grapes of high quality, ripe both technically and physiologically. After destemming and asoft pressing, the must fermented on its skins for three to four weeks. The extraction was carried out using soft techniques to fully respect the qualityand integrity of the grapes. The aging period lasted approximately two and a half years and took place first in 130 gallon puncheonsand then in casks which,at times, reached 800 gallons in capacity. Bottling took place in April of 2014.

Tasting Notes
An intense rubyred in color with light garnet highlights, the 2010 Vignaferrovia expresses n the nose notes of ripe, and at times jammy, fruitalong with balsamic and spicy sensations accompanied by aromas of leatherand tobacco. The flavorsare powerful and decisive, supple and silky in their initial impact and with an excellence balance between tannins and acidity which add to the freshness and length on the flow. Savory,vibrant,and persistent, the finish and aftertaste bring back the aromatic notes of the nose, from ripe fruit to spice and bitter chocolate.