||30% Cabernet Sauvignon, 65% Merlot, 5% Petit Verdot
|Composition of the land
||Lime and clay with a considerable presence of gravel size stones.
|Plants n. x hectare
||6,900–11,000 plants per hectare.
||Grapes are firstly selected during harvest in the vineyard and then on the sorting table when they arrive to the winery; they are destemmed and the whole berries are immediately put into French oak fermenters. Alcoholic fermentation: the temperature is computer controlled in the tanks where the must is kept in contact with the skins for about 30 days; manual pigiage and remontage are done frequently, throughout the day every 4–6 hours and weekly one delestage is done. Maturation: On fine lees for 6 months in barriques. Malolactic fermentation: french oak barriques (100% new).
||18 months in barriques, 12 months in bottle.
||Seconds of braised meats or stews, game and feathered hair, big blue cheeses.