Soils: average altitude and composition
100/150 meters (328/492 feet) a.s.l., of morainic origin with calcareous, clayey and gravelly soil.
Training system:
Guyot
Harvest:
Beginning of October.
Vinification:
Soft pressing after destemming. Fermentation in steel tanks with frequent immersion of the skins into the must to extract polyphenols. Once the malolactic fermentation is completed, the wine is aged for one year in small French oak barrels.
Then matures in the bottle for six months before being released to the market.
Organoleptic description:
Deep Garnet.
Fine tannins, and elegant note of ripe plum and spices, liquorice and Freanch vanilla.
Full-body and pleasantly harmonious in the mouth. Long finish. Drink now or store this wine has a beatiful potential for aging 10+years.
Alcohol by volume:
13.5%
Suggested Pairing:
Excellent with roasts, grilled meats including lamb, New York strip Steak and filet mignon or pepper –crusted ahi tuna.
Also delicious with aged cheeses.
Serving Temperature:
18 ° C (64°F)
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