About this wine
Vineyard and terroir
The grapes grow on well-sloped hills with carbonate-rich clay soils covered by fine quartz sand and silt.
Vinification
The grapes are harvested by hand during the middle ten days of October and taken directly to the winery. After destemming, they are gently pressed to extract colour and aroma. Primary fermentation takes place at a controlled 28–30 °C, followed by 10 days of skin contact. The wine is then transferred to cement vats maintained at 22 °C, where malolactic fermentation begins and finishes naturally.
Ageing
The wine matures for 22 months in 225- and 350-litre French oak barrels and 300-litre Slavonian oak barrels, followed by another 12 months in bottle in the winery’s cellars before release.
Tasting profile
Opulent and richly styled.
