| Soil composition |
Red clay soil with rock fragments rich in iron. |
| Harvest |
Green harvesting with thinning out of the bunches in the period of August. Selection of the grapes and mechanical harvesting from the end of September to the first decade of October. |
| Vinification |
Soft pressing and de-stalking. Maceration on the skins for at least 20 days with frequent daily remontage. Alcoholic fermentation with wild yeasts in glazed concrete tanks at 30-32 °C. |
| Ageing |
Malolactic fermentation and aging in french oak barriques for 12 / 15 months. Further refining in bottle for 6 months . |
| Pairing |
A classic Syrah that goes very well with red meats, game and cheeses. |