The Vineyard
are thirty years old and are situated in Montà, at an altitude of 280-320 metres above sea level
Soil Type
very sandy
Facing
south-west
Training System
classical Guyot
Production
10,000 kg per ha
Vinification
in stainless steel vats with the submerged cap system for seven days after maceration on the skins for five days. Fermentation temperature is kept at around 25 °C. The malolactic fermentation occurs at the end of the alcoholic fermentation and after drawing off
Ageing
for five months in stainless steel tanks and two months in bottle
Organoleptic Characteristics
a fresh, smooth and elegant wine with a ruby red colour and garnet highlights. The nose contains notes of violets, rose hips and cassis. The wine is dry in the mouth, with a full body and a very pleasant sweet finish
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