Area of production: produced in the vineyards in the Doc Erice territory
Grapes: Cabernet Sauvignon 100%
Altitude: 250/300 mt. above sea level.
Density: 4.000/4.500 plants per ha.
Production technique: harvesting in boxes. Destalked, vinification in red with traditional soft pressure of the skins and maceration at a controlled temperature of between 25-28°C. A very careful “élevage” in barrique of french oak Allier Troncaise for 8-10 months. Cold bottling and refined in the bottle for 12 months.
Colour: intense red garnet.
Perfume: notes of red berries, accompanied in a well balanced way by notes of liquorice and black pepper.
Taste: full velvet and persistent flavour, its smooth structure is due to the sweetness and softness of the tannins.
Bottle: 75 cl – 14,5% Vol. Best served at: 15° C