VINIFICATION
Maceration: maceration at low temperature for 24 hours
Alcoholic fermentation: in autoclave
Maturation: in stainless steel tanks
Preservation and endurance: bottle in horizontal position or standing, within 2 years
SENSORY PROFILE
Cherry red color with violet hues. Creamy and persistent foam. Fragrant and aromatic, it reminds strawberry, rose, raspberry and blackberry. In mouth it is sweet and harmonious with a pleasant acid note.
Serving temperature: 5° C
VINEYARD
Altitude: 200-280 m above s.l.
Sun exposure: south, south-west
Soil: calcareous – sandy
Breeding system: guyot
HARVEST
Period: half September
Harvest: hand-picking with the 20 kg boxes