11.749 bottles produced in  vintage 2018


  • Merlot 60% 60%
  • Cabernet Franc 40% 40%


Yield per ha: maximum 90 ql. per ha

Fermentation vats: concrete vats

Fermentation temperature: 26/28°C (78-82°F)

Vinification method: : Fermentation and maceration occur in concrete vats for approximately 25/30 days at a controlled temperature not exceeding 28/30°C (82-86°F) Second malo-lactic fermentation undergoes spontaneously in concrete vats following the alcoholic fermentation. The wine is aged for approximately 10 months in barriques of second and third passage and further 6 months in bottle before being released to the market.

Tasting notes: Dark and intense ruby red in colour, the bouquet displays aromas of blackberry, red currant, herbal notes and sweet spices; a smooth taste on the palate, with elegant velvety tannins, a vein of acidity well-integrated with the body of the wine. Long finish. Excellent pairing with meat and game food or to share informal moments.