grapes are harvested when they are at the optimal phenolic ripeness, respecting the varietal differences among the various grapes making up the blend: starting with Merlot, continuing with Sangiovese and Pollera, and ending with Cabernet Sauvignon. The vinification takes place separately in stainless steel tanks thermo-conditioned, making medium-long maceration of about 15 - 16 days. Fermentation takes place at a controlled temperature and reaches a maximum peak of 28 °C towards the end of the process.

After racking and light pressing of fermented pomace, wines continue to be separated to make malolactic fermentation and to make the first maturation on fine lees, subsequently two racking are done, and the masses are composed according to the quality reached by each component. Then follows a period of refinement of the blended wine, always kept in stainless steel tanks on the finest part of its lees, which lasts 5-6 months and leads to bottling usually done in May after harvesting.

Color: intense ruby red with purple reflections
Bouquet: intense fruity notes with well-defined tones of small blackberries and ripe plum; rich spicy suggestions that enrich and fill the bouquet of this red wine, giving it that complexity and variegation that make it even more elegant and inviting.
Taste: Full-bodied wine with an important tannic thickness, able to stand the test of time and at the same time be immediately appreciated for its balance and persistence. Good acidity, with a silky center of the mouth and a precious mineral finish.

Wine to be matched with first courses of the Levantine gastronomic tradition based on fresh pasta and roasted meat, both white and red. Optimal serving temperature 16 - 17 °C.