Vinification: traditional with the grapes lightly crushed, de-stemmed and fermented in temperature controlled stainless steel tanks for 8/10 days. Then left for another 15 days on the skins without oxygen.
Ageing: 12 months in oak barrels (10hl), 12 months in used barriques (second passage) and 12 months in bottle.
Notes: garnet red with orange tones. The nose is rich complexity and intense. Floreal components violet and rose, and crisp red fruit, raspberry and strawberry, with spicy notes of leather, black pepper, and licorice.
The taste is full, harmonious and well balanced in tannins.with a bright finish.
Serving Suggestion: open the bottle an hour before serving. Paire it with braised and stewed meats, game and mature cheeses.
Serving temperature: 18°C