Traditional (espalier and Guyot pruning)
First/second decade of October
Manual sorting of grapes during the harvest. Stainless steel maceration in temperature controlled for about 30/40 days
For 20-22 months in big oak barrels. Aging of minimum 10 months in bottle before release.
Intense and brilliant garnet-red color, with ruby highlights that over the years tend to orange. Complex in aroma, the nose is intense and the palate is pleasantly dry, full and harmonious
Alcohol by vol
Between 13,5 and 14,5 %
A complex wine but delicate, able to develope in aroma for 10-15 years. Recommended with red meat, mature cheeses.