SOIL TYPE Strong presence of calcareous areas rich in galestro and stones and partially clayey
VINIFICATION Grapes and berries are carefully selected by hand. Soft pressing and destemming of the bunches to avoid breaking the berries and excessive release of tannins. Alcoholic fermentation in stainless steel vats at a controlled temperature of around 26-28 degrees, without the addition of any external yeasts. Maceration in this vintage was about 10-13 days for the Merlot grapes and 13-16 days for the Cabernet Sauvignon grapes, with frequent pumping over and délestages to obtain more balanced musts and favour aromatic extraction. Malolactic fermentation, which began in early November, was also carried out entirely in steel vats, after which the musts were placed in barriques for ageing.
VINEYARD SYSTEM Spurred cordon
COLOUR Ruby red
PERFUME Persistent with floral notes
PAIRINGS Red meats, mature cheeses
FLAVOUR Excellent roundness, gentleness and sweetness, with an organoleptic depth devoid of sharp edges. Excellent structure with great balance and persistence