Cultural notes: Vineyard planted in 2014 through mass selection of old clones from the Castellero vineyard. 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 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 orange hues
Nose: ethereal, mineral, hints of ripe red fruit, dried rose and underwood
Mouth: dry and velvety; rich in elegant tannins of ripe fruit With a dry, savory, and velvety taste. Rich in noble tannins from ripe fruit that leave a delicate final sweetness.