Bunches of grape undergo a delicate crushing-destemming, to which follows an alcoholic fermentation at approx. 28/30° with frequent and delicate pump-over and after that a maceration on lees for approx. 20/30 days in small stainless tanks, wide and low so as to foster more contact and consequent better extraction both of tannins and coloring matter.

The residual alcoholic and malolactic fermentation occurs in barriques, followed by a refinement in 15 and 25 hectoliters barrels for a total of approx. 18 months and in bottle for at least 6 months.

Serve at 16/18°C in red-wine full-bodied glasses.