Vinification The grapes were produced in respect of the organic certification in progress, with biodynamic methods. Manual harvest in 15 Kg perforated plastic boxes. Crushing and destemming, fermentation with indigenous yeasts, skin maceration at 28/30° C for twelve days, malolactic fermentation in stainless steel vats.
Maturing The wine is aged for 12 months in stainless steel, then 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 5 months
Colour Soft, brillant ruby red
Bouquet Deep with several hints of red fruits (cherry), complemented by pleasant, floral nuances (violet and iris).
Taste It is sweet at the beginning and dry at the end. It has an excellent smoothness and a good persistence. Tannins are soft and balanced.
Alcohol 13 % by Vol
Total Acidity5,8 gr/l