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Layers of volcanic sediments are formed by red soil on top, rich in iron, while below we will find a solid bank of limestone and chalk, creating a lean soil, great for powerful yet elegant wines. The area is known to have springs running underground and providing nourishment to the vines. The altitude makes the terroir more unique: about 330m above sea level. The vines are 80 years old and exposed north.
Harvest starts at the end of August. Winemaking in steel and ageing for 12 to 18 months in oak barrels. On the lees for 30 days, then ageing 6 months in bottle.
Deep red color. Aromas of plum jam and dark chocolate that just covers the smoky notes. Palate is cherry-type, deep and intense, with soft tannins, light-ness and freshness.