Color: Intense ruby red. Nose: Fine, ethereal, wild berries, cherry. flavor: Warm, soft, round, full-bodied, fresh, slightly tannic. Serving suggestions: Red meat, medium aged cheeses.
Using the Guyot training system (with 5-8 buds on the fruit cane) the average age of the vines is 80 years. The yield for hectare is 4.5-5 tons. The soil is calcareous-clayey. Permanent grassing over (mainly clover) avoids the use of chemical herbicides. Harvesting takes place around the end of September. During fermentation the skins are left to macerate for about 7-10 days. The wine is aged in large barrels and stored in stainless steel tanks. Bottling takes place after 12-18 months.