||Vineyard located in a natural bowl on a medium high hill (400m above sea level), facing south and south-west.
|Composition of the land
||Helvetian Miocene land of origin, rich in calcareous marl of grayish white color.
||The grapes are de-stemmed and crushed, then heated up to around 32-33 ° C and at the same time pumpovers are made. During the first days the number and frequency of pumpovers is very high to optimize the extraction of tannins and color. With the increase of the alcohol content, it reduces both the temperature (up to 25 ° C), both the number of pumpovers. During fermentation they are carried délestage to optimize and improve the extraction of polyphenols and ontemporaneamente to oxygenate the yeast that ferment in ideal conditions produces perfumes and aromas net and elegant. Following a stay of the wine on the skins at "submerged cap" for 40-45 days during which you get tertiary aromas that give complexity and elegance. After this stage, we proceed with the malolactic fermentation which is favored by maintaining the wine at a temperature around 20 ° C in cement containers.
||Aged for two years in oak barrels of medium-high capacity (from 2,000 to 14,000 liters). After the wine age in bottle before being released for sale.
||Ideal with red meat dishes, important, and cheeses of medium or mature.