The grapes harvested in crates remain in the loft until December / January. The loss of water, a consequence of the drying period, favors the concentration of all the substances of the grape. Fermentation and maceration take place in small steel vats; end of fermentation and maturation in 500/1000 lt oak where the new wine will remain for about 18-24 months. It is a wine of an intense ruby red, on the nose notes of ripe red berry fruit, berries. On the palate it is rich, refined, elegant. Great persistence in the finish.