Harvest: grapes are picked up by hand choosing the best grapes, then put on graticci for the drying of some months in a ventilated place with checking of temperature and humidity.
Vinification: the pressing takes place during winter months and then it follows the fermentation at "cappello sommerso" with long contact with the skins.
Ageing: the wine is oak aged for a period of 15 months in bariques allier 33% new, 33% of second use and 33% of third use, then for another 18 months period in barriques, and then it is aged in bottle for many months again.

Organoleptic Visual inspection: red intense ruby colour with purple notes.
Nose: intense ethereal perfume
Taste: rich and full taste, harmonic, elegant, velvet like, with a good body and very elegant tannins which give a complete harmony and balance to the wine.
Important sill wine, with high alcohol degree.
Gastronomy: To be matched with meat as game, seasoned cheese, meditation wine
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.