TRAINING SYSTEM Single and double overturned arches
NATURE OF THE GROUND Eocene origin, ponca, clayey silt.
VINIFICATION When fully ripe the grapes are harvested, taken to the cellar, destemmed and the must obtained together with the skins is placed inside tanks for maceration. Fermentation takes place at a controlled temperature, during which the skins are stirred with the liquid part in fermentation daily. During this phase, the lactic bacteria are also inoculated into the must for the malolactic fermentation which occurs simultaneously with the alcoholic fermentation.
Aged in the bottle before being released.
SENSORY NOTES Ruby red wine with a bouquet that recalls notes of blackberry, strawberry and black cherry. Of great drinkability and flavor, in the mouth it reflects the olfactory notes well