Density of vineyards
5.000 plants per hectare.
Altitude of vineyards
250/450 meters above sea level.
Carefully by hand in small holed baskets.
Maceration with skins contact; the alcoholic fermentation occurs spontaneously with its indigenous yeasts without using sulfites with careful maceration and temperature time control.
In small oak barrels for minimum 18 months in contact with its indigenous yeasts.
In bottle at controlled temperature of 15°C.
Ruby red, nearly garnet.
Intense, rich with floral and fruit tones.
Fine tannins, rich of fruit and freshness
Red meat roasts, truffle dishes and ripe cheese.
L. 0,375; L. 0,750; L. 1,500; L. 3,000; L. 5,000.