The grapes are picked in the first half of October, mixed and vinified. Fermentation takes place at controlled temperature with a skin maceration of about 15-18 days. Maturation follows according to the regulations for the qualification Superiore: 12 months in steel containers and 12 months in 500 l. first and second passage tonneau barrels. Refining in bottle for another three months.
Ruby-red colour with light pomegranate glints. It is a wine full of character, with a particular finesse, with inklings of vanilla and spices that do not overwhelm hints of wild berries, warm and full-bodied palate and a long and persistent finish.