The soil is balanced, medium texture, with a good percentage of sand (10%), located halfway up the hill.
After pressing, the must obtained is clarified by static decanting, followed by a fermentation at 16 ° C for 30 days.
In stainless steel tanks, on fermentation yeast, for 6 months. After bottling it rests 3 months.
Light pink colour with cardinal red tones.
Aromas of small red fruits like cherries and raspberries, and exotic mango in the nose.
Pleasantly sour in the mouth, with hints of caramel, melon, and peach.
Fish, vegetables, appetizers.