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. 15/20 days in small stainless tanks, wide and low so as to foster more contact and consequent better extraction both of tannins and coloring matters.

After malolactic fermentation, taking place in steel, wine is refined for 12 months in old barriques and at least 3 months in bottle before put up for sale.

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