Carefully by hand in small holed baskets.
After a soft pressing the grape occurs a long maceration. The alcoholic fermentation starts spontaneously with its indigenous yeasts without using sulfites.
In small oak barrels for minimum 18 months in contact on its indigenous yeasts, in bottle for almost 5 years at controlled temperature of 15°C.
Deep garnet red.
It explodes from the glass with layers of ripe fruit, dark cherry, plums, scents of blackberry, mint.
Huge, ripe tannins, on the finish it shows the same bouquet fruity hints.
Roast meat, game, truffle dishes, ripe cheese.
L. 0,750; L. 1,500; L. 3,000.