Average age: from 20 to 40 years Soil type: calcareous in some parts, but also sandy Exposure: various, mainly north, north-east
Vinification: maceration on the skins in a rotary fermentor at controlled temperature for 2 to 3 days, maturation in steel for 10 months Colour: deep purple red Bouquet: elegant scents of violets and small red fruits Taste: dry, soft, hinted at but soft tannins. Intense flavour of red fruits Serving suggestions: ideal as an aperitif, starters, white meats, sandwiches, pizza.