Of glacial origin; morainic gravel with the presence of limestone and clay, with a ventilated and porous surface.
Vines
Cabernet Franc and Cabernet Sauvignon
Average age
More than 20 years
Prunung method
Casarsa and Guyot
Vinification
The grapes are usually harvested between the last week of september and first of october.
After crushing they are left in maceration for a rather long period with frequent pumpovers to extract the aromas varietal characteristics and colour.
Racking completed, fermentation is carried out, followed by various decanting.
The wine is left to mature for a few months in stainless steel vats before being bottled.
Refinement
After vinification, the wine remains a few months in stainless steel tanks.
TASTING NOTES
Colour: Bright, deep ruby red. Scent: Intense olfactory impact that evokes scents of freshly mowed grass evolving into notes of green pepper and spicy aromas. Flavour: Typically distinct with tannins present but refined, harmonious and elegant.
Combination
It reveals to be excellent combined with pork, boiled meat and hard cheese.