Tasting Notes: Dense and dark color with a raw leather and cherry berry aroma on the nose. Wild and true to varietal with high acidity.
Cultivation: With a surface of 1.6 ha, on a clayey-streak litter, with a density of 4,000 strains per hectare and a form of bilateral Guyot breeding. It was the first plot we planted in 1999. It is entirely surrounded by the typical coppicing wood that gives it a peculiar microclimate.
Vinification: Fermentation occurs over 20 days in Slovenian Oak barrels. Maceration occurs with skins over 90 days. Malolactic fermentation.
Aging: Aged for 42 months