Deep purplish red color. Aromas of violets, ripe black and red fruits, with notes of black pepper and spices. Soft, sweet and round tannins. Persistent finish.
Poor clayey soils. These grapevines, which were planted in 1998, yield 12 tonnes per hectare (approximately 4.86 tonnes per acre) and are drip irrigated. The climate is characterized by warm days and cool nights, an average temperature variation of 14°C (57.2°F), and an average annual rainfall of 200 mm (7.87 in).
The grapes are harvested at the beginning of March. Destemming and gentle, reductive crushing are performed. A cold pre-fermentation maceration is carried out to preserve primary aromas. Then, the must is cooled and traditional fermentation is performed. Post-fermentation maceration lasts between 10 and 15 days. Malolactic fermentation is carried out after maceration.