Robe: ruby-red with subtle hints of violet.
Nose: dominated by intense redberry aromas (raspberry, redcurrant), accented with occasional toasted notes.
Palate: Tender, fruity and slightly spicy, opening up to reveal fine-grained and silky-smooth tannins. Great length of flavour on the palate and a persistent, fruity finish.
Food Matching: Serve with red grilled meat, roasted poultry, grilled fish or mature cheese.
Vinification：According to practices preserving the environment: pruning, destemming, de-leafing, thinningout, grape harvest vintage.
The vineyard is established on espalier to produce an optimal illuminated leaf area for grapes maturing. The vinestocks are planted with a relatively high density of 5.000stocks/Ha, which enables to control and obtain high quality wines, at low yield.
Close monitoring of the ripening process (with tasting and analysis of the grapes) helps to determine the ideal harvesting date, when the fruit achieves the perfect balance between aromatic intensity and the maturity of the polyphenols. The grapes are harvested manually, de-stemmed and gravity-fed into the vats.
Aging：The fermentation and maceration process lasts for around twenty days in large open vats, with cap punching twice daily. This is followed by malolactic fermentation, before the wine is left to mature in oak barrels for a year.
Acidity：>2,28 g/l d H2SO4