The strictly hand-picked grapes are vinified in small containers to favor the optimal extraction of the skin components. Fermentation is carried out with natural yeasts in respect of the terroir with a permanence of the wine on the skins for at least 18/20 days during which punching down and very short pumping overs are carried out. The wine is transferred to small French wooden containers where it undergoes malolactic fermentation and stops for at least 15 months, during which a few rackings are carried out to clarify it and make it ready for bottling which takes place without subjecting the wine to any process of filtration and clarification, in order to keep all the organoleptic properties unaltered.

Intense and compact ruby red colour. Complex on the nose, reminiscent of wild berry jam, sweet spices, thyme and cocoa. Full-bodied and carefully balanced between alcohols and polyalcohols, acids and tannins, it has a persistent finish in the mouth, with a pleasant sweet, fresh and fruity trail. Accompanies aged cheeses, red meats and game.