Orientation: South, south-east.
Soil: Clay-limestone with fine-grained alluvial sediment.
Vineyards are 15 years old.
Yield: 50 Hl / Ha
Harvest: at full maturity and de-stemmed.
Pre-fermentation maceration: 7°C for 12 – 13 days.
Fermentation: 13°C for 10 – 12 days.
Post-fermentation maceration: 4 – 6 days in stainless steel vats.
Ageing: 8 months on fine lees, then a further 8 – 10 months in inert vats.
Colour: Deep ruby red with violet hues.
Nose: Red fruits.
Palate: Red fruits with earthy truffle and black olive.
Full-flavoured and well-balanced, warm and elegant in the mouth.
Perfect to keep for ageing.
Pairs well with all meats (grilled, roasted or in sauce).
Perfect with mushroom based dishes and cheeses (including blue cheese).