Dark ruby red, the nose expresses an olfactory profile of great depth traced by fruity hints of blackberry, cherry, black currant and balsamic and spicy notes. Cocoa, chocolate, carob and licorice are some of the aromas that open up to a dense and harmonious taste, soft and refined. Well balanced, it is characterized by a well-defined tannin and a finish of rare length.
Upon arrival in the cellar, a manual selection of the grapes is carried out on sorting tables before destemming. Fermentation and maceration in steel vats at a temperature between 24-26 °. Separate vinification of grapes from different rows. The duration of maceration exceeds three weeks. Maloptic fermentation in barriques.
Vineyards located on the hilly part of the estate