Training system:Low Guyot
Crop density: 5.000 stocks per hectare
Yield: 8.000 kg per hectare (5200 liters)
Vinification: 4-6 days maceration in marc with frequent pumping over at 26°C. Refinement in stainless steel vats and bottling in April, in the year after the harvest
Ageing potential: up to 2 years
ORGANOLECTIC EXAM
Colour: charming ruby-red hue turning to cherry tones
Bouquet: wide with hints of fresh fruit, spices and almond
Flavour: well-balanced, supported by a good persistence and slightly tannic sensations typical of this grape variety, that make the wine pleasant and crisp
