Vinification: The selected grapes are placed in cement “tulipe” at controlled temperature with gravity flow system with 20% of whole bunches. Fermentation takes place with indigenous yeasts and once completed, the wine is left to macerate on the skins for a few days. Malolactic fermentation occurs spontaneously. The wine is aged in untoasted 16.5hl barrels followed by a few months of aging in the bottle.

Tasting Notes: Intense ruby red with a pleasantly complex bouquet of dark berry fruits, herbaceous nuances of thyme and hints of balsamic wood. The palate is consistent and confirms complex flavors with multiple layers, from dark cherry to aromatic herbs, from spices to wet undergrowth, integrated with juicy fine tannins.