After destemming and crushing, the grapes are fermented in steel tanks. Fermentation in contact with the skins lasts about 10 days. During this period the pump-over is done at regular intervals, to increase the extraction of tannins and colour. Each vineyard is vinified separately from the other and at the end of fermentation the wine is racked into barriques where it rests for 12 months. At the end of the ageing process, wines from the various vineyards are blended and bottled.Download Pdf
Limpid, intense ruby red colour. Wine with a very elegant character. Decided notes of berries and light hints of tobacco on the nose.