The color starts from ruby red to garnet to indicate the correct maturation of the product. On the nose, it opens slowly towards ethereal and spicy scents with hints of fruit in alcohol. The decisive beginning leaves room for tannins, which are followed by a pleasant acid sensation.
Harvesting takes place at the end of September and is carried out entirely by hand. Fermentation occurs in stainless steel tanks and, after malo-lactic fermentation, the wine is left to rest for at least four months in oak barrels from which it draws its typical woody notes.