Grapes: indigenous red grape varieties

Training system: bush vines

Vine density: 8100 plants per hectare

Type of soil: clay and rich of very fine gravel

Altitude: 170 m a.s.l.

Age of vines: ranging between 35 and 55 years old

Harvest period: late September, hand-picked in crates

Fermentation: after the harvest, the grapes are destemmed. Fermentation follows with maceration for 8 days on the skins at maximum 25°C. Malolactic fermentation in stainless steel tanks.

Ageing: in stainless steel for 6 months

Refining: in bottle for at least 3 months

Description: ruby red with purple nuances. On the nose it shows a fruity and very pleasant bouquet. Medium bodied, very pleasant palate, thanks to its fruitiness, its acidity and delicate tannins that make this red wine perfect even during the summer.

Food pairings: perfect with charcuterie, legume soups, and meat-based pasta and main dishes.

Service temperature: 14-16°C

Ideal glass: medium-sized, tulip shaped