Age of the vineyards
Density of vineyards
5,500 plants per hectare.
Altitude of vineyards
290 meters above sea level.
Marny, clayey-sandy soil.
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 with its indigenous yeasts, in bottle at controlled temperature of 15°C.
Ruby red, nearly garnet.
Elegant, delicate tones of spices and red fruit.
Well balance and delicate.
Red meat roasts, truffle dishes, all game and ripe cheese.
L. 0,750; L. 1,500.