About this wine
Vinification
The wine is made only in the best vintages, using traditional methods in line with the appellation's rules. The grapes are harvested by hand in the second half of October, then destemmed and gently pressed. Fermentation lasts 15 days at 26 °C, with pump-overs to deepen the colour and improve aroma extraction. Malolactic fermentation follows.
Ageing
After malolactic fermentation the wine ages for 18 months in Slavonian and French oak barrels, and is tasted weekly to check that it is developing as intended. Before release it spends a further 12 months in bottle in the winery's cellars.
Tasting profile
Elegant red wine.
