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Grape variety: Cabernet Sauvignon in different biotypes and Cabernet Franc
Type of soil: alluvial origin porphyry
System of cultivation: pergola and guyot, with a fruit head to the stump or pruning to a spur with two buds
Plant density: 6000 – 8000 vines/hectare
Age of the vines: 20 years
Interventions of quality improvement: thinning of 60% of the grapes in July
Harvest: climb, from mid-October until early November
Vinification: crushing and stemming and fermentation in stainless steel tanks at temperature controlled fermentation, with a period of contact on the skins for about 10 days
Aging: malolactic fermentation and ageing in French oak barriques (approx. 50% of which is used for the first time) for a period of 15 – 18 months; filtration prior to bottling.