Yield: 50 quintals/ha Harvest Period: mid October Harvesting method: manual, in boxes Fermentation: takes place at a controlled temperature, never exceeding 26°C, for about 15 days. The maceration continues for another 10 days. Aging: 18 months in French oak barrels. During this period the wine will be racked twice. In April, the final assembly was made and the best barrels selected. Bottling: bottled in September. The wine is released after 6 months in the bottle.
Colour: bright red purple Nose: balsamic hints combined with notes of earth and graphite enriched with vegetable notes. In the mouth: is wide, deep, enveloping, calibrated to a lingering finish.