Partly conducted exclusively by hand: some rows are too steep and dangerous to allow any motorized vehicle to access them.
Eco-sustainable, with grassing of the rows and copper and sulfur treatments as needed.
Two thinnings in the vineyard between July and August.The grapes are harvested in 20kg baskets in mid-September with manual selection on the plant.
VINIFICATION AND AGING
The stalk is removed by pressing, and the must is left to macerate in a horizontal steel tank for about eight days at a controlled temperature (27 ° -28 ° C).
After about a month of malolactic fermentation, the wine is aged in steel tanks for a further 8 months, then bottled without filtration or clarification.
ORGANOLEPTIC CHARACTERISTICS
Color:intense ruby red, dense, with violet reflections
Bouquet:intense, decidedly fruity, cherry and plum, vinous
Taste:vinous, full, intense and persistent, pleasantly tannic, balanced.Typically almond aftertaste
Serving temperature:16 ° -17 ° C
Evolutionary capacity:2-5 years
Serving suggestions:with all meals, cured meats and soft and semi-hard cheeses
