harvest begins in the first ten days of October, after the grapes have fully ripened, assessed through measurements of sugar content, total acidity, pH, and sensory analysis to determine the degree of aromatic and polyphenolic ripeness.

The grapes are harvested by hand, preserving their integrity so that the wine fully expresses the characteristics the variety draws from this territory.

Vinification takes place with the utmost respect for the quality obtained in the vineyard.
After a delicate destemming, fermentation with maceration follows for at least one week at controlled temperature. The pomace is then
softly pressed. The pomace is then gently pressed. After malolactic fermentation, the wine matures in steel tanks for 6 months, then is bottled and aged for at least 10 months in the bottle.

Color: Ruby red with garnet highlights, intact and almost impenetrable
Nose: Complex bouquet with notes of dried fruit and plum
Palate: A light tannin accompanies the notes perceived on the nose, leaving a pleasant cleanliness on the palate, with additional balsamic hints

Alcohol content: 15 % vol.
Food pairings:
Roasted meats and aged cheeses
Serving temperature: 16 °C

Download the datasheet