Flysch consisting of stratified Eocene marl and sandstone.
Unilateral and bilateral Guyot.
7.000 vines per Ha.
Last week of September, first week of October.
The grapes are destemmed, left to macerate and ferment on the skins for about 10 days at temperatures around 22/26° in cement tanks. After racking the wine is racked in stainless steel tanks where malolactic fermentation takes place. From the racking to the period bottling that takes place the following year. The wine is ruby red. On the nose it has scents of herbaceous plants, green pepper and a wide range of soft fruit (blueberry and redcurrant). When the wine is young, it is strong; when it is aged, it becomes complete and refined. Suitable with haute cuisine. Cold meat dishes, white or red meat, poultry and game. 0,750 l - 1,500 l