A wine produced only in the best vintages and made exclusively with Merlot grapes. Fermented for 10/12 days in steel vats, using native yeasts present on the skins of the grapes. The malolactic fermentation takes place in tonneaux (50% new, 50% used) for 12 months. It is further aged in the steel vats, and lastly in the bottle itself. With a deep ruby colour, on the palette the tannins are smooth, with a long finish. Bouquet of soft fruits – blackberry, raspberry, black currant.

Production method and aging

Fermented for 10/12 days in steel vats, using native yeasts present on the grapes skin. The malolactic fermentation takes place in tonneaux (50% new, 50% used) for 12 months. Then further aged in steel vats and lastly in the bottle itself.