Age of vineyards
15-20 years old.
Density of vineyards
6000 plants per hectare.
Altitude of vineyards
370/400 meters above sea level.
Marny, white tuff 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.
Sage, rosmarine, earthy hints.
Rich texture, round-soft tannins.
Red meat roasts, truffle dishes, all game and ripe cheese.
L. 0,750; L. 1,500; L. 3,000.