55% Merlot – 45% Cabernet
Manual Harvest, with best clusters selection. The clusters are left to wither on the racks for a few days. The Natural withering allows the concentration of all the grapes features for obtaining an elegant, structured and powerful wine.
Alcoholic fermentation with skins contact at a temperature between 22 and 24° C and the use of natural selected yeast.
12 months in second and third passage used barriques, 6 months in stainless steel and final 6 months in the bottle.
Red ruby color. Notes of Marasca Cherries and Rasberries Jam coming from the clusters withering and spicy notes of Vanilla and coffee.
18° – 20°C