Merlot, Cabernet Sauvignon
Merlot first decade of September, Cabernet Sauvignon the last decade
Guyot and spurred cordon
Density for hectare
Medium mixture soil
150 mt slm
|The grapes are fermented separately in cement and steel vats with selected yeast. The maceration on the skin takes place for 18/20 days at 28-30 ° with daily pumping over and delestage for ceding of phenols.|
the malolactic fermentation occurs spontaneosuly immediately after alcoholic fermentation
Maturation in wood
The wine is aged separately in french oak barriques for 12 months.
8 months minimum
Strong ruby red with burgundy tinges after maturation
Intense, complex and elegant wine .floreal notes of violet and fruit notes with overtones of small black and red fruit combined with spicy aroma of liquirice, cannels and notes of tobacco and leather
The wine is soft and full body, with strong and delicious tannins, well balanced in each parts .Long lasting and roundly
It goes with braised, game and roasted meat
20 °C in wide glasses with mouth to close.