About this wine
Soil: clay with stones. Vine age: 10–25 years.
Vinification: spontaneous fermentation with indigenous yeasts at 26–28°C and about 10 days of maceration in stainless steel.
Aging: 9–12 months; 40% in barriques and tonneaux and 60% in 19 hl Slavonian-oak casks.
Characteristics: intense ruby with violet reflections; ripe red fruit; full-bodied and persistent.
Production: 40,000 bottles of 0.75 L and 300 magnums.
