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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 10 years old and exposed north.
Harvest starts in the middle of September. Winemaking in steel and ageing for 6 months. Ageing on the lees for 10 days, and in bottle for 2 months.
Fresh, savory and tannic; organic wine with great character and a very rich aromatic bouquet. Ideal with Mediterranean dishes.