About this wine
Vineyard and terroir
The vineyard has limestone, silt and loam soils.
Vinification
The grapes are harvested entirely by hand in the second half of October, then destemmed and crushed at the winery. Fermentation and maceration take place in 50 hL barriques at a controlled temperature of 26 °C for eight days. The wine is neither filtered nor stabilized before bottling.
Ageing
The wine ages for 12 months in 500 L barrels, followed by at least six months in bottle in the winery’s cellars before release.
Tasting profile
The nose is rich and fruity. The palate is full and generous, with abundant fruit character.
