About this wine
Vineyard and terroir
The grapes are grown in the Mamoiada area on granite soils. Together with the local climate, these conditions produce grapes with concentrated colour and good structure.
Vinification
The grapes are harvested by hand in October. Maceration and spontaneous fermentation take 20–25 days. The wine is bottled without filtration.
Ageing
The wine matures for 14–16 months in small French oak barrels, 20% of which are new, instead of the traditional 40 hl barrels used for other wines from the estate. It then ages in bottle for at least six months.
