Grapes are harvested exclusively by hand and soon afterwards grapes are hanged at hurdles to dry for about 20 days. Pressing is soft and the obtained liquid is fermented in stainless steel tanks at controlled temperature (28° C for about 8-10 days). Malolactic fermentation takes place partly in stainless steel tanks and partly in barriques. Refining in wood for about 6/7 months, in bottle at least 1 month.

Color: intense ruby red with a tendency to garnet red hints with ageing. Bouquet: defined, pleasant and intense, typical, highly aromatic. Taste: soft, velvety, initially sweet and generous, leaves space to a persistant sour cherry note, warm final.