Organic viticulture. Mechanical harvesting. Fermentation in Epoxy-resin-lined-cement vats, Temperature-controlled fermentation, Use of indigenous yeast, Malolactic fermentation, Traditional vinification. Ageing in oak barrel used for two previous vintages, Blending, Light filtering, Bottling by hand, Traditional corks.
Garnet red colour, dark, crimson highlights.
Complex, rich, virginia tobacco aromas, fruit jam aromas, blackberry aromas, black pepper aromas, liquorice aromas, cocoa aromas, coffee aromas.
No allergen detected