Harvest takes place between the first and second ten days of October, depending on the complete ripeness of the grapes, verified by measuring sugar content, total acidity, and pH, as well as sensory analysis of the grapes to assess aromatic and polyphenolic maturity.

The grapes are hand-picked, preserving their integrity, so that the future wine can fully express all the typical characteristics of the variety.

vinification and aging: Vinification is carried out in accordance with tradition. After a delicate destemming, fermentation with maceration follows for 10–15 days at controlled temperature. The pomace is then gently pressed.

After malolactic fermentation, the wine matures in steel tanks for 10 months, then is bottled and aged for at least 12 months in the bottle.

Color: amaranth red with garnet hues, clear and intact
Nose: intense notes of red fruit, with hints of currant and raspberry in spirits
Palate: fresh, soft, and remarkably balanced. Harmonious and pleasantly
mature

Alcohol content: 14% vol
Food pairings:
fine meat dishes, game and wild meats, as well as the classic roasted suckling pig (porcetto arrosto)
Serving temperature: 16 °C

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