GRAPE PRODUCTION: a density of 7500 vines per hectar together with the summer thinning of the grapes allows for a production of roughly 0.8-1.0 kg of high quality grapes per vine.
VINIFICATION: after randomly sampling the grapes in order to determine the optimal degree of ripness the grapes are hand picked, squeezed and left to ferment in stainless steel vats keeping the two varieties separate from one another. Maceration and fermentation last approximately 20 days at constant temperature. The malolactic fermentation also occurs in stainless steel vats. Once the fermenting process is finished the two varieties are blended and left in the steel vats until bottling , after which the wine is left in the bottles for four or five months before going on sale at the beginning of the winter.
CHARACTERISTICS: color is intense ruby red with a fragrant nose that recalls red fruits followd by more complex spices. To the mouth it is pleasant, soft and velvety with good persistence.