3.833 bottles produced  vintage 2017


  • Merlot 50% 50%
  • Cabernet F. 35% 35%
  • Petit Verdot 15% 15%


Yield per ha: max 80 ql. per ha

The grapes are selected and picked by hand

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 in 225 lt French oak barriques. The wine is aged for approximately 14 months in barriques and further 12 months in bottle before being released to the market.

Tasting notes:  intense ruby red in colour showing fruity aromas of cherry and plum, spicy notes of black pepper and nutmeg. The fruit follows onto the complex palate that combines ripe and silky tannins and a pleasant finish with a hint of chocolate and blond tobacco flavours