Alcohol% Vol: 14,70%

Bottles produced: 3.300

Grapes: Cannonau 100 %

Training and pruning system: Espalier, guyot

Year of plantation: 2005

Surface area: 1 hectare (2,47acres)

Height above sea level: 150 meters (about 490 feet a.s.l.)

Exposition: North East

Soil: Granite decay

Harvest: The harvest is manual, only early in the morning, last weeks of September

Vinification and ageing: The harvested grapes are de-stemmed and fermented in contact with the skins for 20days in steel tanks at a controlled temperature of 25ºC with repeated punch downs. At the end of the alcoholic fermentation, the wine separated from the skins under goes malolactic fermentation for about two months in stainless steel tanks. Once the malolactic fermentation is finished, the wine is put in new French oak barrels to age for 6 months. After these months of aging in wood the wine is blended, decanted a couple of times to separate it from the sediment, and then bottled. It spends another month in the bottle before being released.

Organoleptic notes

• Perfume: Nose of small red fruits, spices and a clear hint of balsamic notes.
• Colour: Bright ruby red.
• Taste: The mouth feel is wrapped with fruity and eucalyptus notes; a sunny and elegant sip.

Parings: Classic redto match with meat, both grilled and braised, suckling pig, lamb, game. Also worth trying with mature cheese

Contain sulfites