L'uva viene raccolta verso la fine di settembre, quando la buccia di questo particolare vitigno comincia a “tirare”, mostrando i segni della concentrazione e le prime avvisaglie di un appassimento in pianta. La vinificazione avviene nel pieno rispetto della materia prima, cerThe grapes are harvested towards the end of September, when the skin of this vine begins to "pull", showing signs of concentration and the first signs of drying on the plant. The winemaking process is carried out in full respect of the raw material, trying to avoid mechanical treatments too invasive, pressing and destemming in the morning when the outside temperature is still low and immediately sending the crushed grapes in a refrigerated tank with the addition of dry ice, where it remains for about 48 hours at a temperature of 10 °C, to perform a pre-fermentative cold maceration in a watery medium. On the third day after destemming, the selected yeasts are inoculated, which usually takes 3 full days to start fermentation, because of the low temperature of the crushed grapes. Fermentation is done at a controlled temperature of 25 °C and lasts about 7 days. At the end of the fermentative process, racking and pressing take place, then the wine undergoes malolactic fermentation, is racked a couple of times, and remains in steel tanks.cando di evitare trattamenti meccanici troppo invasivi, pigiadiraspando al mattino quando la temperatura esterna è ancora bassa ed inviando subito il pigiato in vasca refrigerata con l’applicazione di ghiaccio secco, dove rimane per circa 48 ore alla temperatura di 10 °C, per compiere una macerazione pre-fermentativa a freddo in mezzo acquoso. Al terzo giorno successivo alla pigiadiraspatura avviene l’inoculo dei lieviti selezionati, che impiegano normalmente 3 giorni pieni per innescare la fermentazione, data la ancor bassa temperatura del pigiato. La fermentazione viene condotta alla temperatura controllata di 25 °C e dura circa 7 giorni. Al termine del processo fermentativo avvengono la svinatura e la pressatura, quindi il vino svolge la malolattica, viene travasato un paio di volte e rimane comunque in acciaio.

The wine is aged in stainless steel tanks at a controlled temperature of 18-19 °C for 6-7 months, it stays in contact with fine lees and undergoes an average of two decanting which help to clean it and to keep it always fresh and fragrant, after which the wine is clarified and stabilized, followed by filtration before bottling, usually done in the months of May-June following the harvest.

Color: light and bright ruby red with elegant pomegranate reflections
Bouquet: fruity and crisp with precious notes of ripe cassis and marasca cherry, well mixed with fine hints of dried tobacco and black pepper.
Taste: round and embracing with light and velvety tannins that make themselves felt in all their delicate pleasantness and embellish the organoleptic picture of this special wine, obtained from an extraordinary grape variety and yet to be discovered.

Ideal wine for aperitifs and raw dishes, both sea and land. Perfect in combination with soft sheep cheese (marzolino), Tuscan ham, and fresh broad beans. Optimal serving temperature 13-14 °C.