TYPE OF SOIL: Pliocene origin, with clay and marly sediment.
TRAINING SYSTEM: Guyot and spurred cordon.
HARVEST: By early October.
WINEMAKING METHOD: The ripe grapes undergo the traditional red winemaking method with long maceration and frequent pumping-over, and fermentation at 25–28 °C.
AGEING NOTE: The wine matures for at least two years before bottling, mostly in oak casks. It then ages for a few months more before release.
ALLERGENS: Contains sulphites
Colour
Vintage
Bottle Size
ABV
Region:
Producer:
Grape Variety:
Case Size
Wine Type
Growing Altitude
Shelf Life
Tasting Notes
Food Pairings
