Type of soil: volcanic, with deep clay and pebbles
Vinification: harvest at the end of October, grapes brought to cellar where they are crushed and de-stemmed; followed by the alcoholic fermentation at controlled temperature with targeted punching down and pumping over. After malolactic fermentation, the wine, with the first decanting, is placed in small oak barrels to rest until bottling.
Aging: exclusively in French and American oak barrels.
Follows maturing in bottle for 12 months.
2016 is the first vinatge after two year of experiment in vineyard and in winery to make this exellent and so important red wine.
total the 2016 production is three hundred botlles with a limited number ediction