||30% Cabernet Sauvignon, 5% Cannonau, 65% Merlot
||A first gravel-muddy layer covers a clay silt-laden base this juxtaposition brining a great mineral complexity.
||Spontaneous thermo-regulated fermentations with indigenous yeast of the estate strengthening the influence of the soil. No input expect sulphur but in limited quantity. No clarifying by natural precipitation especially with cold winters. Filtration before loose placing in bottles in order not to thin the wine.
||After malolactic fermentation careful planting in barrels by gravity than 12 months maturing.
||Drunk ideally with a grilled rib steak or otherwise any red meat, sauce dishes and cheese for the oldest vintages.