made from 150 to 200 years old Caino vines growing on granitic and sandy soils. Harvested by hand, 30% vinified with whole cluster. Fermentation with the skins for around 25 days. During the first 2 days, the grapes are crushed with the feet, and then the juice and the skin are put in an open tank. The skins are pushed down by hand every day to keep them moist and gently extract the tannins. After pressing, the wine is aged in second to third-use barrels of 225L and 250L for 1 year. Dry, juicy, pure, restrained, peppery with bright vivid fruit. Focused, linear, wine with great energy. A challenging wine, love or hate !

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