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Geology
Locality Partinelone. Clay-limestone soil on a schist base.
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Cultivation method
Organic farming, traditional tillage, organic amendments.
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Yield
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Harvest
Manual, sorting of bunches, they must be healthy and ripe.
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Filtration
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Density
4000 vines/hectare
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Vinification
The grapes are destemmed and crushed, then put into stainless steel vats for maceration at a controlled temperature of 25°C to 30°C for 12 to 15 days. Daily pumping over for one hour. The grapes are then decanted and pressed. Blending of free-run juice and press juice.
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Fermentation
In stainless steel vats, thermo-regulated at 18°C, for approximately 15 to 20 days. End of alcoholic fermentation and MLF before racking.
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Maturation
12 months in stainless steel tanks
Tasting
The colour is a beautiful black cherry red. On the nose, we find greedy aromas of red fruits, raspberry, cherry, with a hint of liquorice. The mouth is delicious, very greedy, full of voluptuousness, supple, and with a good length.
Suggested pairing
With a nice rib of beef, a leg of lamb, a dish of pasta with parmesan, a cheese platter.
