The bunches, harvested by hand and placed in crates, are quickly transported to the nearby cellar, here they are meticulously de-stemmed, by machine and then by hand. The fermentation and the maceration take place in stainless steel tanks for a period of 15-20 days. Subsequently, after the first decanting and the start of malolactic fermentation, the resulting wine is transferred to new medium-sized woods, where it rests for eighteen months.

Brilliant ruby red colour. The nose is of great complexity and finesse, with intense notes of black berry fruit and dried flowers, accompanied by tertiary hints such as tobacco, leather, licorice and sandalwood. On the palate it is enveloping, intense and persistent, with an elegant structure.

Structured first courses, roast meats, game, wild boar ragout.