Production
The vineyards are 15km inland from the sea on predominantly granitic slopes with acidic soils which are permeable and poor. The mountain climate is favourable, with plentiful sunshine, low rainfall, and when combined with the maritime influence and cool summer nights, it ensures a long ripening period that allows the grapes to develop complex flavours. Each parcel of grapes, picked at optimum maturity, is vinified separately. The wine is fermented with indigenous yeasts with daily pumping over plus two or three punch downs. The temperature is controlled at between 24 and 26°C and then macerated on the skins for 28 days to obtain maximum extraction of polyphenols. After malolactic fermentation, the wine is held in tank for 12 to 18 months before bottling.
Tasting notes
Fresh, vibrant red cherry fruit with a herby edge on the nose, the palate is fleshy and characterful with a hint of Italian rusticity and some balancing structure. A tasty, country red with just a touch of tannin.
Food match
Great with a variety of foods - spicy pasta, charcuterie and wild boar sausages.
