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 1 month in cement vats
A deep ruby red with elegant orange shadows. In the nose it express itself as a symphony of aromas going from the intense smell of cherry, strawberry and violet to the fresh balsamic note of herbs. An impressive, broad structure that reveals a great minerality and a slightly bitter aftertaste. Serve with roast meat, aged cheeses and pasta. Serving temperature from 16° to 18°C
