Number of bottles produced
Vine training system and density
Spurred cordon, 6600 plants per hectare
Manual between the second half of September and the beginning of October
Fermentation and maceration for 25 days in open-tops oak tuns
30 months of ageing in the bigger barrel followed by 6 months in vats and bottle
What strikes the most about this wine is the incredible grapefruit nose and its pomegranate characteristics. The taste is vibrant and fresh, deep ruby red in its colors. Serve with roast meat, aged cheeses and pasta. Serving temperature from 16° to 18°C
