Cultural notes: vineyard planted in 1978; organic farming. 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 oak vats; maceration for about 15 – 20 days with frequent and soft pumping over.
Aging: 3 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. Bottle aged for at least 12 months.

Organoleptic characteristics:
Color: garnet red with orange hues nose: ethereal, mineral, hints of ripe red fruit, dried rose and underwood mouth: dry and velvety; Rich in noble tannins from ripe fruit that leave a delicate final sweetness.