Grape types: Cabernet Sauvignon
Soil type: Ponca, a marl and sandstone rock
Yield per vine: approx. 1.5 kg per plant
Vine training system: Guyot
Vinification: Skin maceration is done for about 15 days in wooden barrels. The delestage system is adopted.
Elevation: This is achieved using French old aged oak barrels for about 2 years and then conserved in bottles for at least 6 months.
Wine characteristics: The wine emphasizes a decisive taste with fruity and spicy flavours accompanied with a strong and important structure.
Ageing potential: 10 to 15 years