Controlled temperature alcoholic and malolactic fermentation. Controlled maceration of the skins in wood tanks. Long contact with the noble lees. Ageing in barriques for 16 months, at least 6 additional months in bottle.
Intense ruby red.
Complex and fruity, packed with small dark berries and balsamic spicy aromas, mineral, elderberry and undergrowth reminiscence; black and white pepper, cocoa and coffee complete the bouquet.
Supple, full-bodied, meaty, rich with well integrate silky tannins.