The grapes are harvested by hand in mid-September and left to dry for about 3 months, where the bunches lose about 25-30% of their weight with a consequent concentration of the substances present in the grape. After pressing, the alcoholic fermentation starts in steel for about 25-30 days at a controlled temperature. Continuous punching down is carried out to favor the extraction of the coloring and tannic component. At the end, the wine is transferred to French oak barrels where the malolactic fermentation takes place which gives the wine softness. After about 18-20 months of maturation, the wine is bottled for further refinement of another 4 months.
Intense red color, the nose is broad, with fresh and decisive aromas of red fruits such as currant and cherry, spicy tones reminiscent of cocoa and tobacco and sweet notes of vanilla. In the mouth it is velvety and enveloping, with silky tannins and cherry aftertaste. Long and persistent.