About this wine
First produced: 1991.
Soil: polygenic conglomerates, coarse sandstone, eurite pebbles and sand.
Harvest: manual.
Vinification: seven days at 28–30°C followed by délestage and pump-overs, then ten additional days on skins. Spontaneous malolactic fermentation.
Aging: part of the maturation takes place in wood.
Alcohol: 13.5%. Aging potential: 15 years.
Characteristics: intense ruby; vanilla and small black woodland fruits; warm, dry, harmonious and persistent palate.
Serving temperature: 18°C; open one to two hours before serving.
