The grapes are harvested starting from the second or third decade of September, followed by the classic red vinification, prolonging the contact time between the marc and the must to allow a greater extraction of coloring, aromatic and tannic substances, to ensure that the wine is well structured for aging. Subsequently the pomace is separated from the liquid part (wine must). This is combined in stainless steel tanks to complete the fermentation process.
Once fermentation is complete, the wine is separated from the lees and stored in steel tanks for the first year, subsequently completing its aging cycle in oak barrels. Finally it is stabilized, filtered and bottled. At sight an intense red color with elusive violet reflections. Balanced tannins with spicy hints, rich and harmonious in the mouth.
