The grapes are harvested towards the end of September and at the beginning of October, trying to catch the optimal phase for the phenolic maturity and good technological maturity. Vinification is done with the utmost respect for the raw material, trying to avoid too invasive mechanical treatments, crushing and destemming grapes as soon as they arrive from vineyards, and sending the crushed grapes to a thermo-conditioned tank for the fermentation and maceration phase. Fermentation is carried out at a controlled temperature of 26 - 27 °C and the period of contact with skins lasts about 15 days. At the end of the fermentation process, racking and pressing take place, then the wine undergoes malolactic fermentation in vitrified cement tanks, is racked a couple of times, and remains in cement tanks.

The wine ages in vitrified cement tanks at a controlled temperature of 20° C for about 6 months, remaining on its fine lees and undergoing an average of two decanting which help to clean it and keep it always aromatic and fragrant, after which clarification and stabilization take place, followed by filtration before bottling, which is usually done in May following the harvest.

Color: brilliant ruby red with young violet reflections
Bouquet: Very intense and characterized, full of fruity suggestions, among which stand out the notes of morello cherry, sweet cherry, and other small ripe red fruits, well blended with spicy and peppery tones, flashes of officinal essences, and mineral-earthy hints.
Taste: full and round with lively, clean, persistent, and never banal tannins, good acidity, savory, pleasant, and inviting finish, which makes this wine enjoyable, accessible, and inviting to drink.

The most traditional and iconic red wine of our territory, an everyday wine as well as a wine for special occasions, classically paired with the great dishes of the regional gastronomy, such as ribollita, pappa al pomodoro, roasted beef, and pork. Optimal serving temperature 15 °C.