Cultural notes: low guyot pruning system with planted density of 5000 vines per hectare. Organic farming.
Harvest period: first half of September; hand harvested with careful selection of the clusters.
Vinification: soft pressing of the grapes with de-stemming; Fermentation and maceration for 8 days in steel tanks with indigenous yeasts, frequent basting of the skins at a controlled temperature of 25 °C.
Fining: brief maturation in medium sized oak barrels (15-30 hl) in order to promote malolactic fermentation.
COLOR: ruby red with violet highlights.
NOSE: vinous and fruity with floreal hints.
MOUTH: dry, full bodied, slightly bitter, hints of almond.