The farm has an extension of 300 hectares of 15 land of which 15 dedicated to a high-quality wine production. An area of 9 hectares is dedicated to the grapes of Cabernet Sauvignon, Cabernet-Franc, Sangiovese and Petit-Verdot. The soils on which the vines are located are silty and sandy, with a clayey consistency, rich in skeleton and with excellent drainage. The training pruned-spur cordon-trained with 4 fruiting buds per plant. Wine with an intense red color with purple reflections. Aroma with notes of berries and spices, framed by a vein of floral complexity. Warm and rich taste on the palate, with velvety tannins that characterize the texture. Long finish, supported by a balanced acidic backbone. The must has a maceration time of 10 days, with continuous pumping over aimed at an optimal extraction of color and aromas. The wine undergoes malolactic fermentation in new French oak barriques where it remains over 18 months in contact with its own lees before being assembled and bottled. The wine ages 4 months longer in the bottle.
Cabernet-Franc 100% – 0.75L
Contains sulphites.
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