The vines are upwards-trained on a vertical-trellised Guyot system on steep hills.
The grapes are collected and quickly taken to the cellar where they are destemmed and softly pressed to extract only the most noble and aromatic parts from the skins and the outer portion of the grape. Fermentation takes place at a controlled temperature
The wine is racked in cement tanks, which are lined with fiberglass and isolated by cork to maintain the post-fermentation temperature of 22° C (72° F) for an extended period. In this way, malolactic fermentation starts spontaneously
The color is garnet red with ruby reflections
The aroma is intense and persistent with distinct traces of fruit, wild rose and spices.
The taste is full and vigorous and yet harmonious and balanced with soft, delicate tannins
This wine matches perfectly with tasty pasta dishes, pasta with ragout, meat filled ravioli, red meats, stews, braised meats and mildly-seasoned cheeses