Title:

First year of production:

Grapes:

Production area:

The property covers 10 hectares with gradients from 150 to 300 meters above sea level and presenting an east-west position. Within this area, the land is made up of layers of limestone, marl and clay.

In particular, our Macie the cru, the Sant'Anna, have contributed to the production of this wine.

Density:

Type:

Espalier with guyot pruning

Number of bottles

Vinification:

The grapes are carefully selected by hand and put into trays which are dried for 80 days in our loft with high humidity and temperature controlled. During the fermentation cold maceration continues for 5 days, in which contact with the skins has flavoured the extraction with fruity aromas.

The malolactic fermentation takes place rapidly with the storage in French oak barrels in the cellar under the house dug into the rock. The refinement continues for 2 years in the barrels and 12 months in the bottle.

Alcohol:

Features:

A deep purple red, the nose has notes of ripe red berries and spices like black pepper, cloves, sweet tobacco and mint. The palate has good acidity, ripe tannins and with a long finish.