Variety of grapes

Merlot, Cabernet Sauvignon


Plant spacing: 2,70 x 0,90 m
Growing system: spurred cordon
Average age of vines: 12 years


Mainly volcanic, sedimentary, clayish
Altitude 300 m


Manual picking, from mid September up to mid October


Grapes: 60-70 q/ha – Wine: 40-45 hl/ha


Maceration with traditional method of grape skins in contact for 10-12 days. First extraction with replacement of a part of the must and continuous pumping over up to the end of fermentation. Alcoholic fermentation at controlled temperature with selected yeasts.


2-3 months in stainless steel containers
12 months in french sessile oak casks
8-10 months in bottles

Organoleptic features

A ruby red color, bright.
The nose is compact and intense with notes of black currant, black cherry and cocoa. Complex and firm to taste, balanced and tannic to the right point. An harmonious wine, hot, alcoholic, well supported by the freshness and a slight minerality.

Producer’s recommendations

Best coupling with complex first courses, red meat and game, aged cheese and cured meats.
To be served at 16-18°C.