Cultural notes: vineyard planted in 1983, with planted density of 3500 vines per hectare ; low guyot pruning system. 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 casks with indigenous yeasts; maceration for about 15 – 30 days, frequent basting of the skins.
Fining: 3 years in medium sized (15-30 hl) oak barrels with the minimum amount of racking necessary. Further maturation in demijohns or in cocrete tank. Bottle aged for at least 12 months.
Organoleptic characteristics:
Colore: garnet red with orange hues.
Nose: iintense, hints of dried rose, licorice, tobacco and leather; as it ages it acquires spicy notes and goudron.
Mouth: dry, full, austere but velvety, persistent.