Soil type: clayey soil with a high presence of rock fragments
Training system: Guyot
Yield per hectare: 50 quintals
Period of Harvest: manual harvesting end of September beginning of October, in small cases
Vinification and aging: the grapes are vinificated in vitrified cement tanks without the use of selected yeasts. Maceration on the skins for about 4 weeks at 24-25°C. Frequent pumping over and bathing of the skins.
Malolactic fermentation is in barriques. Ageing for about 12 months in French oak barriques used for the second or third time
Tasting notes: deep ruby red colour, fruity hints and balsamic notes, a good body on the palate, dense, highly sapid tannin, persistent final