Soil: Stratification (flysch) of marls and sandstones with clayey fabric
Vineyard planting: Plots surrounded by forest
Vineyard location: On hillside terraces
Training system: Simple Guyot
Average density: 5000 vines per hectare
Average yield: 1.5 kg per strain
Altitude: From 175 to 300 mt above sea level
Harvesting: Selection of the bunches of grapes and hand picking into boxes
Average age of vines: 14 years
Vineyard Orientation: South-East, South, South-West
Treatments of the vines: Treatments of coverage: copper and sulphur of mine
Tillage: Spontaneous grassing
in the cellar
Vinification: Spontaneous fermentation with indigenous yeasts, maceration in stainless steel fermenters, malolactic fermentation in cement.
Maturation: 12 months
Number of bottles produced: 4,000 approx.
Alcoholic strength: 13.5% Vol
Reducing sugars: <1 g/l
Total acidity: 5 g/l
Characteristics: Dry red wine, fruity, wild aromas, vinous and sapid on the palate
Recommended pairings: MeatFirst courses with meat-based sauces, roasted meats, stewed vegetables
Serving temperature: 16-18°C
There are no reviews yet.