45 hl/ ha
Deleafing and green picking.
Harvest is realized manually.
Cold maceration carried out at 10ºC – 12ºC for 5 days prior to fermentation which is carried out at a controlled temperature of 26-28°C. 4 pump-overs per day and a long maceration period of 20-25 days.
60 % of the wine is aged in French oak for 12 months.
Very intense cherry red colour. The aromas are a remarkable combination of wild berries, vanilla and coffee. On the palate is a complex and velvety wine, fruity, with a pleasant finish. Great combined with grilled meats, pasta and soft cheeses.