Cultural notes: low guyot pruning system with planted density of 3500 vines per hectare. Organic farming.
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 vats; maceration for about 15 – 20 days with frequent and soft pumping over.
Aging: 3 years in medium sized French oak barrels with the minimum amount of racking necessary. No filtration before bottling. Bottle aged for at least 12 months.

Organoleptic characteristics:
Color: garnet red.
Nose: full, pleasing and intense; ethereal, hints of ripe red fruit, dried rose and violet and underwood.
Mouth: dry, balanced and velvety; elegant and persistent tannic structure.