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 16 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 summer.
Bottle ageing At least 6 months
Colour Bright ruby red
Bouquet Deep nose with subtle notes of wild berries (Blueberry, black cherry, marasca cherry), supplemented by pleasant hints of flowers (violet and iris).
Taste The palate is enveloping, gritty and savory with silky and elegant tannins. The finish is vibrant and very long.
Alcohol 14 % by Vol