Grape variety: Cabernet Sauvignon 4000 plants per hectare

Altitude: 150 m s.l.m

Harvest: 1st decade of September

Vinification: cold maceration for 24 hours

Fermentation: low temperatures

Ageing: in steel for 6 months and 2 months in the bottle

Color: orange

Food pairing: cold first courses and white meats

Aroma: intense with herbaceous background with fruity notes of small fruits

Service temperatures: 8/10 °C