Soil type: mostly clay with a high presence of rock fragments
Training system: Guyot
Yield per hectare: 50 quintals
Period of Harvest: manual harvesting at the end of September, in small cases. Vinification and aging: The grapes are fermented in cement tanks without the use of selected yeasts. Maceration
the skins for about 30 days at a temperature between 24-25 ° C during which the skins are frequently bathed. The malolactic fermentation takes place in barriques. Aged for 12 months in french oak barrels used for the second or third times.
Further aging in bottle for 12 months
Tasting notes: a wine with intense ruby red color, aromas of ripe fruit, hints of spice and black pepper, complex and elegant with harmonious tannins, great personality