Soils: hilly, clayish and sandy
Altitude: 500 meters above sea level
Ages of vines: 1998
Training system: espalier rearing with Guyot pruning
Viticulture: vineyard conducted according to the principles of biological agriculture with thinning of the bunches in pre-veraison.
No. of vines/hectare: 3.600
Yield/hectare: 5.0 tonnes
Harvesting: manual harvest and grape selection through small case of 8 kg. After harvest grapes are carried rapidly to the cellar.
Fermentation: after de-stemming, the grapes are fermented in small stainless steel tanks with selected yeasts at 23°C. During maceration, 10-12 days, are made breaks of daily cap by manual punching. After racking, malolactic fermentation takes place in steel tanks with indigenous lactic bacteria.
Aging: 12 months in French oak casks, 12 months in bottle before release.
Colour: deep ryby red with llight violet reflections.
On the nose: balance between fruity notes of blackberry and black currant and classic notes spicy black pepper and graphite.
On the palate: very broad, with very fine tannins supported by good acidity which gives great balance and length to the finish.