Espalier (spurred cordon).

70 – 80 quintals.

Pressing, fermentation with maceration of the skins for up to 10 days, soft pressing.

In steel, 6 months in second passage barrique and a few months in the bottle.

Deep ruby red with garnet nuances.

14°-16° C.

Decisive mouthfeel, persistent fruity notes, rich in smooth and enveloping tannins.

Intense and elegant with ample notes of red fruits, balsamic notes, closing with touches of myrtle and Mediterranean scrub.

Goes well with grilled meats and meaty pasta dishes, or try with flavourful fish stews.

Last 20 days of September.