Altitude: 320 ms a.s.l.
Vine training method: Guyot.
Soil: marly, clay and silty.
Wine Making: the grapes are destalked
and softly pressed. Fermentation with skin
maceration in horizontal vinifiers at controlled
temperature (23°C), followed by malolactic
fermenation in wooden casks.
Ageing: 18 months in small oak barrels lying
on fine lees. Further refinement in bottle before
Color: intense garnet red.
Aroma: mix of red fruit with spicy tones.
Flavor: velvety and round with a perfect balance of acidity and fruity hints.
Pairing: roasts and elaborated meat-based dishes, seasoned and flavored cheese.
Serving temperature: 17°C.