VINEYARDS twenty years situated in the Montà area, at an altitude of 260/280 meters above sea level.
SOIL very sandy
TRAINING SYSTEM Guyot Classic
PRODUCTION 85 quintals / ha
VINIFICATION Maceration for 3/5 days at temperatures between 28 °C and 30 °C with frequent pumping over in stainless steel vats. Racking and end of alcoholic fermentation in 10 days approximately. malolactic fermentation in steel and partly in wood.
AGEING In steel and, for small part, also in wood. Assembly in the spring and then bottled with stabilization in the bottle for two months.
TASTING at the sight presents an intense ruby red color with violet hues. The nose forcefully impose fresh aromas, fruity, sweet and elegant, while the palate has a large and hot entrance that opens then in multiple flavors due to a rich and concentrated wine. naturally prevails fruity and winey leaving a long and pleasant aftertaste.