Climate |
Altitude: 150-250 m. (490-820 ft.) a.s.l. |
Soil composition |
Clay, with a moderate limestone content. |
Yield per hectare |
10th September – 20th September. |
Vinification |
After destalking and crushing, maceration takes place at 29 °C (84 °F) for 10-12 days. |
Ageing |
Following the malolactic fermentation, aging takes place for 10 months partially in second- and third-year French oak barrels. |
Pairing |
Being a characterful red, it flavours goat and lamb meats, barbecued sausages but also elaborate sea and land entrées, besides moderatelly aged cheeses. |