Vineyard size is 12 ha overall with a south-east exposure. Training system is classic Guyot mothod 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 28 °C, with frequent pumpovers. Medium-long maceration (200 hours); racking in stainless steel vats, where the natural malolactic fermentation takes place.
6 months (part in wood casks, part in stainless steel vats); 2 months in bottle.
Ruby-red color with delicate garnet reflections. Complex and fruity aroma with fine scents of violet. Rich, warm, robust mouth with long-lasting finish providing smooth tannic sensations.