GRAPES Cabernet Franc

TRAINING Spurred cordon and Guyot

SOIL Clayey with stripes of limestone and silt

HARVEST PERIOD First ten days of October

YIELD PER HECTARE 50 quintals.

WINEMAKING
Maceration on the skins for 18/20 days. Alcoholic fermentation in 1500 liter conical oak vats at a controlled temperature and malolactic fermentation in 225 liter barriques. Aging for 12 months in 225 liter barriques, 4 months in cement barrels and 12 months in the bottle.

CHARACTER
Argirio has a lively ruby ??red color. On the nose the onset offers notes of plum jam and morello cherry in alcohol supported by a light minerality. The finish gives delicate nuances of black pepper, licorice and chocolate. On the palate it is powerful and sumptuous with elegant tannins and a pleasant mineral and balsamic note.