Color: Intense ruby red, with pleasant garnet reflections as it ages
Bouquet: Aromas of wild berries and spices, with subtle hints of vanilla and tobacco
Taste: Enveloping and harmonious, with soft tannins in a rich, well-structured body
Awards: 95 points by Luca Maroni, Silver Medal at AWC Vienna
Growing system:
Cordon spur and Guyot.
Density: 5,000/5,700 plants per ha.
Production process: Manual harvesting and further selection of the grapes on a sorting table. Stems are removed and the berries softly pressed. Maceration for 8–10 days at 25°C. Fermentation in stainless steel tanks at controlled temperature. Aging in wood and refinement in bottle.
Density: 5,000/5,700 plants per ha.
Production process: Manual harvesting and further selection of the grapes on a sorting table. Stems are removed and the berries softly pressed. Maceration for 8–10 days at 25°C. Fermentation in stainless steel tanks at controlled temperature. Aging in wood and refinement in bottle.