TYPE OF SOIL: Red clay soil with rock fragments rich in iron.
PLANTING DENSITY: 5500 vines /ha.
CULTIVATION SYSTEM: Spurred cordon.
HARVETS TIME: green harvesting with thinning out of the bunches in the period of August. Selection of the grapes and mechanical harvesting from the end of September to the first decade of October.
PRESSING: Soft pressing and de-stalking.
MACERATION: on the skins for at least 20 days with frequent daily remontage.
FERMENTATION AND AGING: alcoholic fermentation with wild yeasts in glazed concrete tanks; malolactic fermentation and aging in french oak barriques. Further refining in bottle for 6 months .
WINE-TASTING NOTES : Intense red colour tending to purple, hints of spices, cinnamon, pepper, vanilla and very ripe berries; the taste is soft with great structure, balanced, warm and intense; the finish sweet and succulent without tannins in excess.
LONGEVITY: potential aging of 15-20 years.