Cultural notes: low guyot pruning system with planted density of 4500 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; static fermentation in oak cask with indigenous yeasts at a controller temperature of 25 °C; maceration for one week, frequent basting of the skins.
Fining: 12 months in 500 l tonneaux. Bottle aging for at least 6 months.
COLOR: ruby red.
NOSE: intense and pleasant, fragrant notes of small red berries and cherries under spirits.
MOUTH: dry, warm, full bodied, pleasantly crisp and balanced.