The farm has an extension of 300 hectares of land, 15 of which 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 vineyards 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 color with violet notes and fruity aroma, complex, with spicy notes mixed with hints of ripe berries. The same notes felt on the nose are repeated with great linearity in the mouth, combined with softness, fullness, balance and persistence. 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-Sauvignon 85% and Petit-Verdot 15% – 0.75L
Contains sulphites.
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