Harvest Manual harvest in 15 Kg perforated plastic boxes. Bunch selection according to ripening, in the first days of October.
Vinification The grapes were produced with biodynamic methods. Crushing and destemming, skin maceration at 28/30° C for 15 days with daily pumping over and delestage, malolactic fermentation in stainless steel vats.
Maturing The wine is aged for 12 months in barriques of first or second passage. Then it is assembled in stainless steel vats and left to rest in the natural cold throughout the winter months to achieve tartaric stabilization; it is bottled in the spring.
Bottle ageing At least 12 months
Colour Rich ruby red
Bouquet Intense flavours of red fruits (cherries and ribes), completed by pleasant hints of exotic spices (sandalwood) and vanilla seeds
Taste The palate is full and soft, with silky tannins, balanced in all its components, remarkable aftertaste with a perfect linearity
Alcohol 13 % by Vol
Total Acidity 5,80 gr/l