Number of bottles produced
Vine training system and density
Bonsai, 62.500 plants per hectare
Manual in the last days of September
Fermentation and maceration for 25 days in open-tops oak tuns
24 months ageing in oak barrels and a minimum ageing of 6 months in bottle
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 to the fresh balsamic note of herbs. An impressive, broad structure with smooth tannins, revealing a great minerality and a slightly bitter aftertaste. Serve with fish or elegant dishes. Serving temperature from 16° to 18°C
