The grapes are pressed, then left to macerate on the skins for 8-10 hours at 10 °C. During fermentation carried out at controlled temperature for 10-12 days, the must undergoes frequent remontages to favor extraction.
After malolactic fermentation, it is transferred to oak barriques where it matures for some months before being assembled and bottled.
The wine is fresh, with scents that recall red fruits such as redcurrants and raspberries. On the palate it is well- structured, rounded and harmonious, with evident red fruit notes.