The farm has an extension of 300 hectares of land, 15 of which is dedicated to a high-quality wine production. An area of 9 hectares is dedicated to the grapes of Cabernet Sauvignon, Cabernet-Franc, Sangiovese and Petit-Verdot. The soils on which the vineyards are located are silty and sandy, with a clayey consistency, rich in skeleton and with excellent drainage. The training is pruned-spur cordon-trained with 4 fruiting buds per plant. Wine with a straw yellow color with greenish reflections, intense aroma, fruity with floral notes. To the taste it is well structured with a good balance between acidity and softness. Gentle pneumatic pressing in the absence of oxygen. The resulting flower must is cooled and carefully decanted in the absence of oxygen. Fermentation lasting 20 days that takes place in thermo-conditioned steel vats at a temperature of 14°C. Aging in steel vats in contact with its own lees for 7 months. Subsequent aging in bottle.
Vermentino 85% and Viognier 15% – 0.75L
Contains sulphites
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