Cabernet + Merlot
Altitude up to 150 mt above sea level. Clay soil with 3000 gyves per hectare. Limited production at 90 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 and in oak barrels for 18 months. Bottling and aging in bottle for 3 months before entry into the market.
Deep red colour, almost garnet. Intensive and vinous scent, more delicate if aged. Important dry and sapid taste. Perfect with roast meat. Served at 16-18 °C.