Harvest By hand in small boxes.
Grape selection by vine and by vineyard according to the ripening
Vinification The grapes were produced in respect of the organic certification in progress, with biodynamic methods. Each variety is vinified separately. Crushing and destemming, fermentation with indigenous yeasts, skin maceration at 28/30° C for ten-twelve days, malolactic fermentation in stainless steel vats Rough pressing, skin maceration at 28/30° for height days, malolactic 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 6 months before released
Colour Rich and ruby red colour
Bouquet Very intense with cherry, blueberries and currants notes, integrated with pleasant spicy notes of licorice and cinnamon.
Taste Warm, full bodied and supported by good acidity, great complexity with a pleasant ending of cassis and leatherh.
Alcohol 13,5 % by Vol
Total Acidity 6,2 gr/l