About this wine
Vineyard and terroir
The fruit comes from north-facing plots at 800 m above sea level within a 12 ha vineyard of dark volcanic soils.
Vinification
The grapes are gently pressed, followed by 12 days of skin contact at approximately 28 °C. Malolactic fermentation takes place in stainless-steel tanks.
Ageing
The wine matures for 20 months in 25 hL barrels, followed by a further 20 months in bottle before release.
Tasting profile
The wine has a strong character.
