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The soil is clayey, rich in minerals, at 20m above sea level. The area is subject to water stress and at risk of high maximum temperatures, due to the distance from the sea.
Harvest period starts from mid-September. Long maceration at a controlled temperature until the end of alcoholic fermentation. At least 24 months of ageing in steel tanks and barrels.
Intense and bright red color. On the nose, a strong fruity intensity, dominated by red fruits and slightly ripe notes, with light spice, violet aromas and sweet chestnut honey. On the palate, a pleasant warmth, moderately sweet and sapid, with well-presented tannins. Ideally paired with a traditional mushroom risotto or a grilled meat dish. It surprises with curry-flavored fish. Serve at 18°-19°C.