GRAPE VARIETY: Cannonau (Grenache)
VINEYARD: South oriented and plant layout of
2.50 x 0.80 m, with Guyot vine training system
SOIL: Clay-loam soil
HARVEST PERIOD: Between last ten days of
September and first ten days of October, depending on the season
VINIFICATION: Macerated together with grape skins for about 10 days. Double pumping over and délastage. Alcoholic fermentation takes place in stainless steel vats at a controlled temperature of 25° C.
MATURATION AND REFINING: It evolves and matures in stainless steel vats in contact with the fine lees
TASTING NOTES: Intense red with violet reflections. Delicate and warm scents of ripe wild berries and cherries, associated with nuances of violets and roses. To the mouth it is soft and warm, supported by well-integrated tannins leading to a persistentfinal.
FOOD PAIRING: It goes well with wild mushroom risottos and pastas filled with tasty cheeses. Excellent with braised or roasted red meat, game, and mature and tasty cheeses.
ALCOHOL CONTENT: 14,5% Vol
SERVING TEMPERATURE: 16-18° C