Vineyard: The vineyards are planted on the top of the hill on a medium slope. The plantation density is about four thousand plants per hectare. The plants are trained on a vertical system. Farming management is practiced under Integrated Production, showing our respect and commitment in looking after our environment.
Production: 45 hl/ ha
Vinification: Grapes are harvested at the proper time following the testing of phenolic components evolution before harvest; total acidity, PH and sugar content. We also consider important to taste the grapes.
The grapes are harvested by hand into plastic cases of 20 kgs.
Once at the winery the harvested grapes are sent into a destemmer machine and the juice and the crushed grapes are pumped inside a concrete tank.
Fermentation occurs at about 22°C and after it is done, maceration is practiced usually for ten to twelve days; and the vinification technique of pumping over is used.
After the alcoholic fermentation, malolactic fermentation takes place. The wine is filtered before bottling. A stainless steel machine is used for bottling.
Way of Aging: 8 month in Oak barrels
Maximum volume: 10.000 Bottles
Alcoholic Degree: 13.8% ABV
Tasting Notes: Bright red colour. Subtle and complex aroma of violets, strawberries and cassis, with an aromatic blend of eucalyptus. Well structured, balanced, with elegant tannins. A different wine which is ideal for accompanying Carpaccio, Wild Boar, and Salmon sprinkled with newly harvested raspberries or strawberries.
Service temperature: Between 16 and 18º C