About the wine
The vines have an average age of 12 years. Sun exposure: North-South and East-West. Soil composition: calcareous marls. Training system: Guyot. Vines density 6.000 cp/ha. Yield per ha: among 4 and 5 tons. The vineyards are certified for respect for biodiversity according to “bio-diversity friendly” criteria. The grapes are destemmed and pressed. The must is fermented in stainless steel tanks: the temperature during the first phase of maceration is between 2° and 5° C (at the same temperature of the grapes leaving the drying facility). The fermentation lasts about 20 days and takes place at temperatures between 20° and 24° C. The ageing takes place in Tonneaux and Barriques and lasts approximately 24 months. The wine is then blended in stainless steel tanks where it remains for 6 months. The wine refines in bottle for 12 months before commercial release.
Deep red in colour, with garnet highlits, it has a great texture. On the nose it has ripened and evolved aromas such as cooked fruit, black currant and blackberry. Hints of sweet spices such as chocolate, coffee, with a balsamic touch. On the palate it is incisive and full of character. Long aftertaste on spicy and ethereal notes.