Harvest begins in the third ten days of September, once full grape ripeness has been confirmed through measurements of sugar content, total acidity, and pH, as well as sensory analysis to assess the degree of aromatic and polyphenolic maturity.

The grapes are hand-picked, preserving their integrity, so the wine can fully express all the particular qualities the variety draws from this territory.

vinification is carried out with the utmost respect for the quality achieved in the vineyard. After a delicate destemming, fermentation with maceration follows for at least one week at controlled temperature.

The pomace is then gently pressed. After malolactic fermentation, the wine is matured in barriques for 6 months, then bottled and aged for at least 5 years in bottle.

Color: ruby red with amaranth highlights
Nose: pronounced toasted and spicy notes, followed by hints of wild berries
Palate: the still-vibrant tannin accompanies the organoleptic evolution of the
wine, with pleasant notes of vanilla and tobacco on the finish

Alcohol content: 14.50% vol
Food pairings:
Pasta dishes, semi-aged cheeses, braised meats, and roasts
Serving temperature: 16 °C

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