Vineyards located in the upper part of the estate to the west.
100-130 mt a.s.l.
Flysch consisting of stratified Eocene marl and sandstone.
Unilateral and bilateral Guyot.
7.000 vines per Ha.
Last week of September.
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. Ageing is from the racking to the period of bottling that takes place the following year. The wine has a vivid, ruby red colour.
On the nose it has strong scents of soft fruit, tobacco leaves and violet which become more delicate and refined when the wine is aged.