INGREDIENTS, NUTRITION FACTS, WASTE DISPOSAL INFORMATION
Variety of grapes
Merlot, Cabernet Sauvignon
Vineyard
Plant spacing: 2.70 x 0,90
Training system: spurred cordon Year planted: 2000
Soil
Mainly volcanic, sedimentary, clayish
Altitude 300 m
Harvest
Hand-picked, from mid-September to mid-October
Yield
Grapes: 60-70 q / ha - Wine: 40-45 hl / ha
Vinfication
Maceration with traditional contact with grape skins for 10-12 days. First extraction with the removal of a part of the must and continuous pumping until the end of the alcoholic fermentation, that occurs at a controlled temperature with selected yeasts.
Maturation
2-3 months in stainless steel tanks 12 months in French oak barrels8-10 months in bottle.
Organoleptic characteristics
A bright, red, ruby color, the bouquet is compact and intense with notes of black currant, black cherry and cocoa. Complex and firm to the taste, balanced and tannic to the right point, harmonious, hot, alcoholic, well supported by its freshness and a slight minerality.
Producer’s recommendations
Ideal with hearty main dishes, red meat and game, aged cheese and cured meats.
To be served at 16-18°C.