Additional information
| Weight | 2 lbs |
|---|---|
| Area of Production | Salaparuta, 450-500 masl, south-east exposure |
| Soil | Dark alluvial and deep soils, medium texture, clay-sandy silt composition, good content of organic substance. |
| Training and Pruning | Upwards-trained vertical trellis, guyot. |
| Yeild per Hectace | 70 quintals for hectare |
| Vinifcation | Harvested at phenolic ripening, it is left to macerate for 12-15 days at 26 C° with daily pump-overs. After racking, it is aged in steel for about 4 months. A part is aged in barriques. The process is completed with aging in bottle. |
| Pairing | Perfect with very seasoned courses. It goes well with cold cuts, and all meat dishes. |
| Specs | Acidity: 5,5gl |
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