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.
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 90-100 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 garnet-ruby red wine with sour cherry jam and aromas of almonds, all perfectly combined with a pleasant balsamic note and a touch of fresh mint, which together with notes of vanilla, coffee and chocolate give the wine a complex flavour. A full-bodied, firm, enveloping, soft, round, dry and full-bodied wine with excellent flavour persistence, characterised by a good degree of acidity that gives it the right degree of freshness.