VINIFICATION:
The grapes are harvested by hand, the first half of October with careful sorting and placed in low crates to be brought intact to the winery, where they are destemmed (80%) and crushed. Maceration continues for 12 days in special steel tanks. After racking, the wine is put into 500-liter tonneaux where malolactic fermentation takes place. Aging: about 24 months in used tonneaux. Aging: at least 24 months in bottle.
ORGANOLEPTIC CHARACTERISTICS:
Color: ruby red. Smell: ethereal, intense, ripe fruit, tobacco. Aromas: elegant, harmonious, remarkably persistent on the palate, rightly tannic.
BOTTLES PRODUCED:
about 3,000