Grapes delicately harvested by hand and deposited in small holed baskets.
After a soft pressing, the grapes undergo a long maceration. Alcoholic fermentation occurs spontaneously with indigenous yeasts but without the use of sulphites. Careful control of timing and temperature of maceration.
In small oak barrels for at least 18 months in contact with its indigenous yeasts. Then a long aging in the bottle at a controlled temperature of 15°C.
Deep garnet red.
Intense notes of ripe fruit, black cherry and plum mix with slight hints of toasted wood, leaving ample space for more deep fragrances of blackberries, wildflowers, mint and cocoa.
Ample, soft acidity, ripe tannins, hints of ripe red fruit, long, delicious and seductive finish.
16 - 17 °C.
Roast meat, game, truffle dishes, aged cheeses.
L. 0.750; L. 1,500; L. 3,000; L.5.000.