The grapes are harvested at the end of September when this extraordinary vine begins to concentrate on the plant and take on more and more flavor and aromas of ripe cherries; vinified with respect for the raw material and skins, making a maceration of medium duration (10 - 12 days), without ever forcing too much the operations of pumping over and intertank transfer, which must be soft and well cadenced to extract only the best from the pomace. Fermentation takes place at a controlled temperature of 26 °C.

After racking and light pressing of the fermented pomace, the wines remain on the fine lees and undergo 2 - 3 weeks of malolactic fermentation, after which a couple of racking and a light sulfidation follow, accompanying the product until spring. It is particularly important for the balance and harmony of this wine, to wait for the first warm weather (end of April - beginning of May), before bottling, to allow the tannins to round out and the rich primary aromas to integrate with those related to aging in stainless steel.

Color: intense ruby red with very bright violet reflections
Bouquet: richly fruity, dense of fresh and fragrant red fruit scents, among which marasca cherry, sweet cherry, and plum stand out. In the background elegant spicy suggestions (pink pepper, clove) and pleasant light herbaceous and balsamic notes
Taste: good tannic texture and gustative structure, supported by balanced acidity and a lot of aromatic energy of ripe red fruits. Savory and persistent finish, which enriches and entices the drink.

Wine to be paired with light appetizers, first courses, and vegetable pies. The optimal serving temperature 15 °C.