The grapes are placed in small wooden crates weighing about 4-5kg each and placed in the attic for drying, where they will dry for about 20-30 days. The must is fermented in stainless steel tanks at a controlled temperature.
The wine is aged in new oak barrels for 36 months and then bottled for at least another year.
An intense ruby-red wine with an acidic aroma of alycha and almonds, perfectly combined with a pleasant balsamic note and a touch of fresh mint, which, together with notes of vanilla, coffee, chocolate and liquorice, give the wine a complex flavour. A full-bodied, strong, enveloping, dry and full-bodied wine with excellent persistence of flavour and aroma, characterised by a good degree of acidity that gives it the necessary degree of freshness.
The harvest, which is entirely by hand, begins in mid-September, lasts about 35-40 days and is carried out several times depending on the maturity of the grapes and the careful selection of the best grapes.