Vinification: over-ripening on the tree and late harvest of the grapes. Classic long red vinification at submerged-cap fermentation at controlled temperature with addition of selected yeasts. Finally it remains for about 1 month in tanks in contact with skins.
Processing: Slow ageing for 18 months in barriques; the barriques are for 33% new, 33% of second use and 33% of third use, then for another 18 months in big barrels, to get more balanced tastes and not aggressive. Finally it is aged longly in bottle.

Organoleptic
Visual inspection: intense red ruby colour with purple reflects.
Nose: bouquet of red full blows fruits, with hints of vanilla. It has an intense, elegant perfume with a great personality.
Tasting: At the palate it is velvet, fruity with sweet tannins and a acid note that makes it harmonious and pleasant.
Gastronomy: suitable as ideal with red meat, seasoned cheese.
Service: Serving temperature 18 ° - 19 ° C. In order to appreciate it at its best, it is better to oxygenate it before serving.
It’s an important wine, produced in limited quantities.