Vinification: the grapes enter oak and concrete fermenters using the gravity flow system. Fermentation takes place using native yeasts. The wine goes through an extended maceration of 10 days. Malolactic fermentation takes place naturally. The Riserva is aged for approximately 20 months in 54 HL untoasted oack cask.
Tasting Notes: deep garnet red in colour, intense complex aromas of dark berry fruits, green leafy herbs and a dark chariness fill the glass, the mouth is consistent with the complexity of the aromas, dark berry fruits are quickly surrounded by savoury herbs and spices with hints of tar, complimented with fine juicy tannins which fill the mouth and a long dry minerally finish.