About this wine
First produced: 1977.
Soil: well-drained schist-clay galestro.
Harvest: manual.
Vinification: seven days at 28–30°C, followed by délestage and pump-overs and 10–15 additional days on skins. Spontaneous malolactic fermentation at 20–24°C.
Aging: at least two years in wood and at least four months in bottle.
Aging potential: more than 35 years.
Characteristics: ruby tending to garnet; wild berries, spice and vanilla; dry, warm, balanced, austere and persistent palate.
Serving temperature: 18°C; open one to two hours before serving.