Vine training system and density: Spurred cordon, 6600 plants per hectare
Soil: Clayish and limestone
Yield per hectare: 45 quintals
Harvest: Manual between the second half of September and the beginning of October
Vinification: Fermentation and maceration for 50 days in big open-tops oak barrels.
Ageing: 36 months of ageing in the bigger barrel followed by 8 month in cement vats and a minimum aging of 12 months in bottle
Tasting notes: A deep ruby red, richer when compared to wines from our other vineyards. In the nose it expresses itself as a symphony of aromas going from the intense smell of red orange and violet to the fresh balsamic note of herbs. This vineyard is characterized by a more creamy and silky taste coupled with a fun and vibrant saltiness.
Food Pairing: Serve with roast meat, aged cheeses and pasta.