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Grape varieties: Grenache, Syrah, Mourvedre, in varying percentages.
Extension vineyards and altitude: 7 hectares, 40 m.s.l.m.
Exposure: South/West - North/East
Soil type: medium mixture, with the skeleton well altered, pH tending to neutral.
Year of planting: 1999
Density: 7.400 plants per hectare).
Training system: Cordon spur horizontal permanent.
Production: approximately 1 Kg – 1,5 Kg grapes per plant
Harvest: Manual, between the first ten days of September and early October
Vinification: destemmed following crushing of the grapes with gentle breaking up of the berry. Fermentation: after the grapes were cooled for several hours at 4° C, takes place in stainless steel tanks of 80 hl with temperature control at 28°-30° C.
Following maceration for about 20 days. Then after the racking, the malolactic fermentation in barriques without the use of activators.
Ageing: In new French oak barrels for about 10 months. Followed by a further aging in bottle for about 6 months.
Tasting notes: A powerful wine, elegant and agile. The nose opens with intense aromas of blackberry and fruits of black currant, accompanied by notes of dark chocolate and tobacco. Decided and silky in the beginning, the palate is equally intense with sweet tannins and soft. Persistent finish with hints of dark berries and sweet spices.
Food pairings: Suitable for tasty roasted meats, such as lamb or beef stew. Aged cheeses or pasta with game sauces.
Temperature of service: Serve at 18° C.