Vinification The grapes were produced in respect of the organic certification in progress, with biodynamic methods. Manual harvesting with bunches selction. Fermentation with indigenous yeasts. Skin maceration at 28/30° C for ten days, malolactic fermentation in stainless steel vats
Maturing The wine is refined part in stainless steel and part in barrique for twelve months, then it is assembled in steel and left to rest in the natural cold throughout the winter months to achieve tartaric stabilization. The wine is bottled in the spring following the harvest.
Bottle ageing At least 3 months
Colour Brillant ruby red
Bouquet Characterized by a great aromatic intensity, with several hints of red berries, complemented by pleasant spicy nuances.
Taste Good thickness and density at the beginning. There is harmony between acidity and tannic sweetness, which prelude to a good persistence. Excellent smoothness in the mouth. Centred on the perception and roundness of the fruit.
Alcohol 13,0 % by Vol
Total Acidity 5,6