29,00 €
Vineyards: The vines thrive on predominantly clay soils, with a good percentage of limestone, rich in mineral elements; they are mostly managed with guyot and spur cordon training systems. Harvesting is done manually from late September
to the first ten days of October.
Vinification: maceration on the skins throughout the entire alcoholic fermentation process with daily manual punch-downs. Aged in French oak barrels for a minimum of 12 months, no filtration or clarification.
Organoleptic examination:
Color: ruby red with garnet reflections
Aroma: vegetal and dried fruit notes with spicy hints of pepper, cinnamon, and vanilla.
Taste: structure and body with crisp and light tannins. Freshness, complexity, and plenty of sapidity with strong minerality. Persistence and sapidity make the wine robust, intense, and enveloping.
Pairings: suitable for stewed or grilled red meats and earthy first courses.
| Nutritional values | Concentration |
| Calories (E) | 120 kcal/100 mL |
| Alcohol | 15.11% VV |
| Sugars | 0.64 g/L |
| Proteins | <6 mg/L |
| Fats | <5 mg/L |
