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Controlled temperature alcoholic and malolactic fermentation. Controlled maceration of the skins in stainless steel and wood tanks. Long contact with the noble lees. Ageing in barriques for 12 months, at least 6 additional months in bottle.
Very intense ruby red with garnet nuances.
Wide, complex, elegant, delicate, sweet, with intense spicy undertone and a fruit bouquet reminiscent of wildberries.
Supple, with a great body and with a backbone of well integrated tannins and acidity. Long finish with intense and complex spicy and fruity aftertaste of dark wildberries.
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