Vinification The grapes were produced in respect of the organic certification, 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 fifteen 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 Vivid, brillant ruby red
Bouquet Deep with several hints of ripe fruits (blueberry, black-cherry, marasca cherry), complemented by pleasant, floral nuances (violet and iris).
Taste It is featured by an important acid verve, which is at the basis of a dense, round body. Tannins are soft and silky. The end is long and persistent, characterized by the primary fruit scents.
Alcohol 14 % by Vol