Vinification

The grapes are harvested by hand early in the morning. After a night in a refrigerated container, they are destemmed, sorted and transferred to stainless steel tanks for mash fermentation. The mash is fermented using natural yeasts from the vineyard in a temperature-controlled process and then carefully pressed after a three-week maceration period. Malolactic fermentation and further maturation of the wine take place in concrete eggs. The special material characteristics and shape of the vessel help produce an extraordinarily fruity and harmonious wine with extremely well-integrated, powerful tannins. A gorgeous dark ruby-red in the glass, with notes of Amarena cherries and black olives on the nose. On the palate, a fine, nutty structure combines with succulent juiciness and length.