Altitude: 600 m height above sea level.
Density and yield: 5.000 plants/ha ∙ 60 q/ha.
Training system: One bud pruned-spur cordon-trained.
Harvest: Manually. The second decade of October.
Vinification: Maceration on the skins for about 96 hours.
Spontaneous fermentation with only indigenous yeasts.
Delestages to delicately extract color and perfumes.
Aging: 12 months in small lightly toasted French oak barrels, few months in bottles before release.
Tasting notes: Red wine with purple hues, impressive and aromatic wine, reminiscent of red fruits. Having an excellent structure, the wine is appropriate for aging
Best with: red meat and mature cheese.
