The harvested grapes are left to dry for a month in wooden crates inside the Fruttaio. Here the grapes lose around 30% of their water content and achieve a high sugar concentration. Having different maturation times, the fermentation takes place in separate steel tanks at a controlled temperature of 20-22° C for 30 days.
Malolactic fermentation in steel tanks follows, giving softness and harmony to the wine. Aged in oak tonneaux barrels for 3 months.
Beautiful deep ruby red in colour, an intense and lingering nose, with striking notes of red fruits and spicy overtones. Balanced, rounded, plush and caressing on the palate, with velvety tannins.