TRAINING AND PRODUCTION: Vineyard raised with low espalier and pruning with the Guyot method, selection of the best shoots in pruning and thinning of the bunches in the veraison phase where necessary. These activities carried out manually, are necessary to give aeration / ventilation to the grapes and expose them to sunlight in order to avoid diseases of the grapes usually caused by rain and humidity. In the vineyards, any form of chemical treatment (fertilizers, herbicides or pesticides) is excluded, with the exception of copper and sulfur. The nourishment to the vineyards is given with organic substance through spring green manuring of flowers, wild herbs and shoots of winter pruning.
HARVEST AND VINIFICATION: It usually takes place around the second decade of September, strictly by hand in plastic boxes. In a short time the grapes are mechanically pressed and destemmed. Fermentations start spontaneously using only indigenous yeasts and without subjecting the musts to controlled temperatures. After the alcoholic fermentation, which varies from 10 to 15 days, the racking takes place by soft pressing. All the must obtained is taken to steel tanks where a period of aging that varies from 4 to 8 months begins, after which it continues in the bottle.
AROMA: Intense bouquet with ample sensations of wild berries, blueberry and plum. The wine has intense floral notes (red rose) and light hints of tea. Light spice of licorice, undergrowth with light notes of graphite.
TASTE:Elegant, austere, particularly balanced, with deep tannins and an acidity that supports and confirms the olfactory sensations. Excellent persistence.