Color: Ruby red
Bouquet: Intense and persistent bouquet, fruity with hints of blueberry and violet, notes of vanilla and toast. Taste: Soft, fresh, full and fine tannin, harmonious acidity, elegant, with a good structure.Food Pairings: Aged cheeses, main courses of red meat, game.
Serving Temperature: 16/18º C (60/64º F)
Vineyard location: Montalbiolo Cru.
Elevation: 200 meters above sea level a.s.l.
Training System: Guyot.
Vine age: 46 years.
Soil: Clayey schists and sandstone.
Plants per hectare: 3,300 vines/hectare.
Yield: 35 hectolitres/hectare.
Harvest: Hand harvest with selection taking place in the vineyard.
Fermentation: Maceration with the skins for 20-25 days with temperature control (délestage and pumping over of the must). Malolactic fermentation.
Aging:Two years in wood. e rst year in French oak tonneaux (capacity 3.5 and 5 hectolitres) and the second year in Slavonian oak casks (capacity 25 hectolitres). Finishing in the bottle for 1 year.
Production: 4,000 bottles/year (0.75 litres)