Orientation: South, south-east.
Soil: Quartz with large pebbles.
Vineyards are 40 – 45 years old.
Yield: 40 Hl / Ha
Harvest: at full maturity and de-stemmed.
Pre-fermentation maceration: 7°C for 12 – 13 days.
Fermentation: 13°C for 15 – 20 days.
Post-fermentation maceration: 4 – 6 days in stainless steel vats.
Ageing: 4 months on fine lees, then a further 8 – 10 months in inert vats.
Colour: Ruby red with purple hues.
Nose: Ripe, spicy and fruity.
Palate: Concentrated fruit.
Tannins: Dense but fine.
Supple wine with great length.
Best served at room temperature.
Pairs well with grilled red meat, pork chops, ribs, lamb,tuna…
Will compliment aged hard cheeses.