Vinification The grapes were produced in respect of the organic certification, with biodynamic methods. Manual harvesting with bunches selection. Fermentation with indigenous yeasts. Skin maceration at 28/30° C for ten/twelve days, malolactic fermentation in stainless steel vats.
Maturing IThe wine is refined part in stainless steel and part in barrique for ten 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 Intense ruby red
Bouquet Characterized by a great aromatic intensity, with several hints of black berries and cherries, complemented by sweet vanilla hints and pleasant spicy nuances.
Taste Good thickness and density at the beginning. There is harmony between acidity and tannic sweetness, which preludes to a good persistence. Very pleasant wine.
Alcohol 13,5 % by Vol