The harvest, which is entirely done 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 a careful selection of the best grape varieties.
The grapes are placed in small wooden boxes weighing about 4-5 kg 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 at least another year in bottle.
Intense garnet-ruby red wine with sour cherry plum jam and almond aromas, all of which are perfectly combined with a pleasant balsamic note and a hint of fresh mint, which, together with notes of vanilla, coffee and chocolate, give the wine a complex aroma. Full-bodied, strong, enveloping, soft, round, dry and full-bodied wine with excellent stability, characterized by a good degree of acidity, which gives it the right degree of freshness.