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 vats at a controlled temperature of 25 – 27 °C; maceration for about 10 days with frequent and soft pumping over.
Aging: few months in middle size oak barrels. 6 months in medium size French oak barrels.

Organoleptic characteristics:
Color: ruby red, gaining garnet highlights with aging.
Nose: intense, with red fruits notes; floral hints of rose, violet and wisteria.
Mouth: dry, full bodied, fairly tannic when young.