Vinification: the grapes are vinified, separately, into red with a long maceration of the must with the skins. 
Maturation: after malolactic fermentation, the wine is transferred in the casks (225 liters), where it is left to mature for at least 18 months. 
Refining: in bottle for at least 10 months. 
Organoleptic characteristics: 
- Color: intense red ruby with garnet red tints. 
- Scent: ethereal, intense, with nuances of plums, spices and noble wood. 
- Taste: full bodied, harmonic, remarkably persistent and reasonably tannic. 
Alcoholic content: 13,5% by VOL. 
Serving temperature: 18°C, in ample glasses for red bodied wines. 
Gastronomic accompaniment: optimal with red meat, wild fowl, mature cheese and important dishes, even if elaborate.