Cabernet Franc + Cabernet Sauvignon
Altitude up to 150 mt above sea level. Clay soil with 3000 gyves per hectare. Limited production at 80 quintals grapes per hectare.
Pressing and fermentation of the pressed at 25°C , daily dives in the marc for about 15/18°C. Transfer and clear of the wine. Aging in tanks of cement for 12 months. Bottling and further aging in bottle for 3 months before entry into the market.
Deep red colour, almost garnet. Intensive and vinous scent. Dry and full-bodied taste, herbaceous, aromatic. Recommended with meat and cheese. Served 16-18 °C