Conformation of the soil:sand and limestone marl, clay
Average age and implant system:35 years, guyot
Harvest period:first ten days of October
VINEYARD MANAGEMENT
Eco-sustainable, with grassing of the rows and copper and sulfur treatments carried out exclusively by hand: any access to motorized vehicles is prohibited because the vineyard is too steep and dangerous.
There are two thinnings in the vineyard between July and August.
The grapes are harvested in 20kg baskets with manual selection on the plant.
VINIFICATION AND AGING
The stalk is removed by pressing, and the must is left to macerate in a steel tank for about 8-10 days at a controlled temperature (28 ° -29 ° C).
After about 2 months of malolactic fermentation, the wine is aged in steel tanks for about 8 months, then bottled without filtration or clarification.
ORGANOLEPTIC CHARACTERISTICS
Color: lightruby red
Aromas:fresh red fruits, cherry, dog rose, spices
Taste:red forest fruit and red apple, intense and persistent, tannic and full-bodied, balanced
Serving temperature:16 ° -17 ° C
Evolutionary capacity:2-5 years
Serving suggestions:throughout the meal, especially with dishes accompanied by rich sauces.
