Vineyard size is 6.3 ha overall with a south-west exposure. The training system is classic Guyot method with medium-short trimming.
clayey and calcareous
Manual harvesting of the ripe grapes in 20-kg perforated crates through a careful selection of the bunches; transfer in cellar, grape crushing and destemming within hours; thermo-controlled fermentation at around 32 °C, with frequent, soft pumpovers. Medium-long maceration (about 180 hours); racking in stainless steel vats, where the wine is thermo-controlled and the natural malolactic fermentation takes place.
8 months in stainless steel vats; a part of wine (about 40%) in all new barriques for 6 months.
Intense ruby-red turning to light purple hue, due to the ageing in barriques. The nose shows oaky notes well-integrated with hints of plum and cherry. Warm sensations in mouth thanks to its high alcohol content, with rich toasty notes of ripe fruit and jam. Sour and long finish due to its typical varietal acidity.