Pre-fermentative maceration. Spontaneous fermentation of the varieties separately at a controlled temperature in stainless steel tanks. Post fermentative maceration.
Aged for 8-12 months in new and second year barrels.
Ruby red in colour. On the nose red plum, berries, black olives and spicy notes reminiscent of thyme and undergrowth. All perfectly tuned in the mouth with soft tannins and marked acidity. Rich expression of flavour and a powerful echo.
