Harvested by hand in small 10-12 kg (22-26 lb) crates, the grapes undergo ‘whole-grape fermentation’ in tanks, with periodic punch down, at a temperature of 25-28°C (77-82ºF). Aged in tanks and rest in the bottle for a year and a half.
Total acidity: 3,2 g/l (sulphuric acid)
Residual sugar: 0,30 g/l (glucose & fructose)
Total sulphur: 13 mg/l
Bright ruby colour. Clean in the nose and distinguished by its aromatic intensity, with notes of black and ripe red fruit (cherry and plum) and a floral touch. The intensity is maintained in the mouth, with a good body and sweet and ripe tannins. The ripe fruit notes return with a long and clear aftertaste. Goes well with all types of game meat. Excellent accompaniment to duck-based dishes or traditional meat cannelloni.