VINE 100% Merlot
18° – 20°
70 quintals per hectare
By the first half of October
Alcolic fermentation with skins contact at a temperature of 22 to 24° C with the use of selected not dehydrated Natural Yeasts.
36 months in French Oak ‘barrique and tonneau’, 12 months in the bottle.
Deep Ruby Red Color, the on the nose good impact is supported by a great and fine olfactive complexity of warm hints and leather sweet, tobacco and toasted, chocolate and coffee with a fascinating balsamic note. Mouth taste where the sturdy and velvety play in harmony giving away fascinating emotions.
Hunting Roast Meats, Woodcocks with Juniper, Aged Cheeses
0.750 l. and Magnum