The grapes are hand-harvested and transported in small crates to the winery, where they are carefully selected and destemmed.
Fermentation and maceration take place in stainless steel tanks and cocciopesto amphorae for approximately 40–45 days.
After the first rackings and the onset of malolactic fermentation, the wine continues aging for a total of five years: 12 months in cocciopesto amphorae, 36 months in large Slavonian oak casks (30 hl), followed by 12 months of bottle aging prior to release.
Total aging: 60 months

Deep ruby red in color with violet reflections.
On the nose, it reveals aromas of sour cherry, fresh herbal notes reminiscent of crushed grass, black peppercorn, delicate hints of vanilla and dried tobacco leaf.
On the palate, it is powerful yet balanced, with a dense tannic structure and a long, smooth finish. The tannins are ripe and well-integrated, never astringent, giving the wine remarkable persistence and depth. Its character suggests significant aging potential.

It pairs beautifully with structured first courses and long-cooked dishes. Ideal with pappardelle with wild boar ragù, Neapolitan lasagna, braised beef and oven-roasted lamb with potatoes.
Excellent also with slow-cooked meats, grilled pork ribs and aged hard cheeses.

Serving temperature: 16–18°C
(Decanting is recommended prior to service to enhance aromatic expression and complexity.)
Recommended glass: large red wine glass with a broad, rounded bowl to encourage oxygenation and full bouquet development.