Cultural notes: organic farming. Low guyot pruning system with planted density of 4500 vines per hectare.
Harvest period: First half of October; hand harvested with careful selection of the clusters.
Vinification: soft crushing of the grapes with de-stemming; spontaneous fermentation in steel tank at a controlled temperature of 25 – 27 °C; maceration for one week with frequent and soft pumping over.
Aging: 12 months in 500 l tonneaux. No filtration before bottling. Bottle aging for at least 6 months.

Caratteristiche organolettiche:
Color: ruby red.
Nose: intense flavors, fragrant notes of small red berries and cherries under spirits.
Mouth: dry, full bodied, pleasantly crisp.