Soil: Red soil rich in iron oxides on sandstone layer Vineyard age: 50 years Training system: Permanent cordon Harvest: End of the August, manual picking in small boxes
Soft crushing and controlled temperature during fermentation and maceration
12 months in barriques and “capasuni” (typical amphoras of the area) + 3 months in bottle
Colour: Ruby-red with garnet-red tinges, very intense Aroma: Ethereal, oaky, spicy Flavour: Robust, harmonious and tannic to the right point