Sourced from the Viacosta vineyard.
Alluvial, calcareous soil.
Hand-harvested. Practicing organic.
Fermented in cement with ambient, natural yeast. 28 day maceration with remontage and delestage.
Aged in neutral botti ranging from 10 to 25 HL for two years.
A deep, intense style, exhibiting violet, black currant and black cherry notes accented by spice and a touch of earth. Firm, with ripe, mouthcoating tannins on the finish. Cabernet Sauvignon.
Field Publication Computed: