Of glacial origin; morainic gravel with the presence of limestone and clay, with a ventilated and porous surface.
Vines
Merlot and Cabernet
Average age
15 to 25 years
Prunung method
Casarsa and Guyot
Vinification
After harvest, the de-stemmed grapes are vinified separately. The maceration on the skins is a rather long process and with frequent pumpovers to extract colour and the aromas varietal characteristics.
After racking the fermentation is completed at a controlled temperature.
Proceeding then to assemble the bases.
Before bottling the wine is left for a short period in large barrels for maturation.
Refinement
It rests for a few months in tonneau.
TASTING NOTES
Colour: A bright, deep, vivacious ruby red Scent: A successful bordaux cut with a ruby red colour for this wine.
With an intense scent of sweet spices and pleasant notes of small red woodfruits.
The hint of vegetable notes is given by the contribution of cabernet.
Flavour: Tannins well present but refined. Extremely pleasant to the mouth, evokes lingering notes of red fruit, with a pleasant persistent olfactory taste.
Combination
Pasta with game sauce, medium rare cooked red meat. But is best expressed combined with grilled red meat.