Vines with an average age of 45 years and a density of planting 10,000 plants per hectare grow on a steep hillside with clay-limestone soils and have a south-eastern exposure.
These stainless steel tanks and fermentation is a process that begins immediately within the berries cooled and allowed to proceed for 3-3.5 weeks with natural yeast and the twice daily perforation caps.
After the end of the fermentation liquor is aged for 16 months on fine lees in French oak barrels, while the ambient temperature is between 12-14 ° C.
Aging potential-10-12 years.
Wine of intense ruby color with garnet highlights. Wine with an elegant, rounded fruit flavor, filled with fleshy, juicy notes of red fruits and spices. In a crowded, persistent aroma particularly pronounced motives ripe black cherry and spicy flavors.