About this wine
Vineyard and terroir
The vineyards lie on south-facing slopes at 350–650 metres above sea level. The first vines were planted in 2003.
Vinification
The harvest date is set by measuring sugar levels, phenolic ripeness, total acidity and pH. Part of the harvest undergoes carbonic maceration, which gives an especially fresh and clearly fruity aroma. The remaining grapes are gently pressed and undergo traditional maceration. Fermentation takes place in large stainless steel vats at a controlled 22–24 °C for 25 days.
Ageing
The wine matures in stainless steel tanks for 3 months. It is clarified with bentonite and bottled in April, then rests in bottle for at least 30 days.
Tasting profile
A distinctive, fresh, fruit-forward red that is easy to enjoy, with a clearly fruity aroma.
