Cultural notes: vineyard planted in 1969. Low guyot pruning system with planted density of 3500 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 oak vats; maceration for about 15 – 20 days with frequent and soft pumping over.
Aging: 2 years in medium sized (15 – 30 hl) 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 with oranges hues.
Nose: pleasing and intense, hints of violet and liquorice with ripe red fruit notes.
Mouth: dry and velvety; elegant and persistent tannic structure.