Vine fields are located at an altitude of 300 m in close proximity but with different exposures. Vines are grown according to the guyot method with a density of 4000 plants per hectare and an average production yield of 10 tons/ha.
This phase is fundamental for the production of this wine as all techniques are used to extract as much as possible of the fruit with as little of its tannins as possible. This is why a part of the grape harvest is thermovinified. Fermentation takes place in temperature controlled stainless steel vats.
One month in cement for slight micro-oxygenation and one month in the bottle.
Highly versatile and drinkable. The perfect accompaniment to charcuterie and medium aged cheese starters, first courses with meat or game sauce, char-grilled red meat or red meat in tomato sauce.