After crushing and de-stemming, the mashed grapes are conveyed into stainless steel tanks and left to ferment for about two weeks at a temperature of 24-25°C with regular remontage operations.
After the draining off the wine lies on the lees until spring.
Later the wine is put partly in barriques and partly in barrels, both of French oak, where it ages for one year.
Purple red with garnet highlights; at the nose the wine presents red fruit, cherry, chocolate and vanilla aromas. At the palate is warm, strong, bodied, rich of noble tannins; it closes with an elegant jam and roasting aftertaste.
Excellent with meat roast and venison. It goes very well with barbecues and well-aged cheese.