About this wine
Vineyard and terroir
The fruit comes from southeast-facing hills at around 200 metres above sea level, with clay-limestone soils. The vineyard is managed to reduce yields.
Vinification
The grapes are harvested by hand into small wooden crates during the second ten days of October. Skin maceration lasts 45 days for concentrated colour extraction. Fermentation takes place in stainless-steel tanks at a controlled temperature of 28–30 °C.
Ageing
The wine rests for 6 months in concrete tanks, followed by 12 months in French and Slavonian oak tonneaux, of which 40% are first-fill and 60% second-fill. It then matures in bottle for a further 6 months in the winery’s cellars.
Tasting profile
Powerful and aromatic.
