The grapes are harvested in the first 10 days of October. The grapes are harvested and placed in small plastic crates for 4 months in special dry and well-ventilated rooms called "fruttai".
By the end of January, the grapes will have lost about 40-45 % of their volume. Maceration takes place for 20 days at a temperature of 23-28 °C. The wine is then aged for 36 months in large French oak barrels. The wine is then aged in bottles for a minimum of 10 months before being sold.
The wine is deep ruby red in colour, with a garnet rim. Intense aromas of cherry and dried plum with hints of flowers and sweet spices.
An elegant and full palette of flavours with a lingering aftertaste.