Grape variety: Bonarda

Exposure: South-west

Soil: medium dough

Sixth installation: 1m x m 2.60m

Production per hectare: 100 q.

Inter-row: worked in alternate rows

Farming: guyot

Planting age: 25 years

Practice of fertilization and treatments: organic farming

Harvest: middle of October

Vinification: in red, temperature-controlled fermentation in macerator at 24 ºC

Fermentation time: 15 days

Maturation: steel

Harvest: March

Bottles produced: about 2000

Packaging: 6,12,15 bottles

Gradation: 13%.

Total acidity: 5.5 gr. /lt in tartaric acid

Color: bright red with garnet reflex

Bouquet: delicate, characteristic fruity

Taste: dry, velvety and harmonious

Serving temperature: 16/18 ºC