Extension and exposure of the vineyard: 1 Ha Full South
Age of the vineyard: 19 years
Alititude: 180 m a.s.l.
Soil: Cobbles from disaggredated igneous rocks
Planting density and training method: Manual harvest, second decade of september
Wine making process: Destemming without pressing, temperature-controlled alcoholic fermentation followed by maloactic fermentation
Yeasts: Cultured
Aging: 12 months in barrique, 4 months in concrete vats, 12 months in bottle
Bouquet: Fruity sour cherry scent and hints of violet
Taste: Soft and elegant flavour, with ripe cherry and plum aromas and light spicy notes. Long and persistent finish