Vineyards and type of land
Altitude 200 mt above sea level. Clay soil.
Vinification and aging
Pressing during Christmas time and warm up of the pressed grapes to temperature of fermentation of 20°C for about 40 days. Several marc diving to get more aroma from the peel. Transfer and clarification of the wine, aging in little tanks of cement for 18 months. Bottling and aging in bottle for 4 months.
Sweet wine of quality, obtained from ripe grapes dried on racks to traditional Christmas winemaking. Sweet wine of quality, obtained from ripe grapes dried on racks to traditional Christmas winemaking. Intense garnet red colour, strong and characteristic scent of blackberry.