Complex aromas, with notes of fresh plum, red pepper, and wild thyme.


Firm tannins with good freshness and acidity


The summer and autumn were rather dry, which meant a healthy harvest. Yields were lower than
normal, which together with average temperatures just below historical highs, resulted in earlier ripening. The 2017 wines generally are concentrated, with a fresh style, good acidity, and excellent fruit and floral expression.


Hand harvested into 15 kg boxes in April. Manual selection of bunches at the winery. Pre-fermentation maceration for 7 days at 10oC (50oF). Alcoholic fermentation lasted 7 days at 26oC (79oF) in concrete
tanks using native yeasts. Post-fermentation maceration lasted 20 days. 100% of the wine aged in French oak barrels, both third and fourth use, for 12 months. Afterwards the wine rested in bottle for 12 months.


Intense red colour with ruby tones.

Food Pairing

Carpaccio; roast beef; lamb; stuffed pastas; intensely flavoured cheeses.