• Le uve vendemmiate manualmente i primi di Ottobre dopo una diraspatura con leggerissima pigiatura, vengono poste in antiche botti in mattoni, per una breve macerazione. Le fermentazioni avvengono sui propri lieviti e tannini in tonneaux, affinato 20 mesi in barriques.
• Ben riconoscibile al naso per l’intensità e la peculiarità dei sentori di frutta rossa misti a pepe nero, Salix offre in bocca un ottimo e singolare bilanciamento nei tannini e nell’acidità con un finale lungo, caldo e persistente. Adattissimo a carni rosse e non solo.
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