Espalier (spurred cordon).

80/90 quintals.

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

In steel and in the bottle for a few months.

Ruby red with purple reflections in the legs.

14°-16° C.

Enveloping and dynamic, freshness and flavour come together in a floral finish.

Good olfactory intensity, a series of elegant notes of sour cherry and redcurrant, closing with touches of blackberry jelly.

Excellent with cheeses and meat and vegetable pasta dishes, or try with flavourful oily fish.

Mid-September.