Clayey and calcareous with a high plasticity, rich in skeleton in the hills.
Harvest September beginning of October with hand picking. Fermentationat a controlled temperature between 20 ° C and 22 ° C, with maceration for about 7-8 days in which at least 4 pumping over is repeated per day.
Rest in stainless steel.
Intense strong red.
Fresh and lively bouquet with hints of ripe red fruit and undergrowth.
Harmonious, pleasantly tannic and savory.
Maintains its characteristics for more than 5 years; it must be stored in cool (18-19 ° C) and not very bright places.