80 quintals per hectare
Manual harvest within the second half of September. The clusters are left to wither on the plant for a few days after the cutting of the shoot.
Alcohol fermentation with skins contact at a temperature between 22 and 24° C and the use of selected natural yeasts.
18 months in stainless steel and 6 months in the bottle
Intense Ruby red color with reflexes of violet. Olfactory notes of blueberries,rasberries and plums, currant and black cherries. Floral notes of Violets, spice with licorice and black pepper. Wild note immediately recognizable. Typical of the vine. Mouth taste featuring freshness and smothness, medium tannicity. Wine of great structure, wild in character, unmistakable.
18° – 20°C