• Composition: 100% Cabernet Franc
  Method of cultivation: Guyot
  Vines per hectare: 5500
  Vinifcation: Maceration: 15 days; Fermentation: 12 days in stainless steel vats
  Élevage: on fine-grained lees for c. 8 months
  Ageing: in the bottle for a further 3 months
  Tasting notes: the pride of the viticulture of Corona, since ever object of very lively request; soil and microclimate, but also a tradition handed down for generations of winegrowers contribute to give the wine a rare personality. Of intensive ruby red colour, typically grassy, a bit sour, full-bodied Accompaniment: spiced courses, meat in general, perfect with venison
  Serving temperature: 16°-18° C

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