The wine is fresh, with scents that recall red fruits such as redcurrants and raspberries. On the palate it is well- structured, rounded and harmonious, with evident red fruit notes.
The grapes are pressed, then left to macerate on the skins for 8-10 hours at 10°C. During fermentation carried out at controlled temperature for 10-12 days, the must undergoes frequent remontages to favor extraction. After malolactic fermentation, it is transferred to oak barriques where it matures for some months before being assembled and bottled.