200 m above sea level.
14,50 % vol.
great importance of the work in vineyard with manual selection of the grapes and in the winery. Crushing, fermentation and maceration in stainless steel tank for about 30 days at a controlled temperature of 28-29 ° C. Following malolactic fermentation in December . Aged in 225 liter French oak barrels for a duration of 24 months. The bottling takes place a beautiful estate and is followed by a further period of aging in the bottle, before the commercialization, of eighteen months.
garnet red color, intense aroma of ripe fruit. Dry taste, good body, soft tannins. Serve as a room temperature. Best served with red meat and game.