Tasting note

A fruity wine with black fruit, blackerry, mint and dark chocolate on the nose. The traditional and most natural possible methond of red wine fermentation was carried out, without the use of additives or external yeast and only minimul use of sulfur dioxide. The wine is aged for 24 months in old French Oak barrels, with the aim of ensuring that the aromas and tastes from the wood are not transferred to the wine and thus do not mask the characteristics typical of its terroir. The palate is fresh, with good acitity and a touch of balsamic. This wine has a long finish, and the oask doesn't mask its fruit flavours. In its perfect balance, it exemplifies our goal of producing wines which complement food, and with minimal in-cellar intervention, so as to fully and honestly express the origin of the vineyard that gave it life. Best enjoyed withhin the first 15 years.