GRAPE VARIETY | Primitivo 100% |
PLANTING TYPE | Espalier |
PLANTS PER HECTARE | 4000 |
AVERAGE YIELD PER HECTARE | 90 quintals |
HARVESTING PERIOD | Mid September |
HARVESTING METHOD | Manual |
FERMENTATION METHOD | At a controlled temperature with maceration on the skins for 105 days. |
METHOD OF REFINEMENT | Malolactic and in used Allier oak barrels for 6 months, then in steel tanks for 3 months. In bottles for 2 months. |
Serving temperature 18 °C.
EYE | Deep ruby colour |
NOSE | Intense bouquet of spicy black fruits, with balsamic notes. |
PALATE | Full, folding, balanced taste, with an umami final. |