Grapes: Primitivo 100%

Training system: espalier

Vine density: 4500 plants per hectare

Type of soil: balanced mix of sand, silt and clay

Altitude: 58 m a.s.l.

Age of vines: 15 years old

Harvest period: late August

Fermentation: after the harvest, the grapes are destemmed. Fermentation follows with maceration on the skins for 10 days at controlled temperature. Malolactic fermentation in stainless steel tanks.

Ageing: in stainless steel tanks for 6 months

Refining: in bottle for at least 3 months

Description: rich ruby red. On the nose it shows scents of fruits of the forest and Mediterranean bush. Dry, round, and full bodied. Present and round tannins, excellent balance and fruity finish.

Food pairing: with red meat main dishes, such as steak, or lamb. Excellent with mature cheese.

Service temperature: 16°C

Ideal glass: medium-sized, tulip shaped