The soil is made up of bluish-grey, sand-rich, clayey calcareous marl; it is a soil poor in organic substances but with a considerable percentage of manganese and potassium.
Vinification and maturation
In steel tanks. 10 days of maceration with the skins, with a soft “shower” system of wetting the cap at a temperature between 28°C and 32°C. Malolactic fermentation in steel.
Garnet red of medium intensity with brilliant reflections. Intense of good complexity and great elegance, hints of small black fruits, plums and violet. Pleasant impact, ample and balanced with silky tannins; highly pleasing and long lasting. It is well balanced at 2 years old and has a life span that can easily arrive at 8-10 years.
First courses, red and white meat, medium-ripe cheese.