As soon as they are harvested, the grapes are destemmed and pressed; the must is conveyed directly into small stainless steel fermenters at a controlled temperature, where fermentation takes place for about two weeks at 27°C. The wine is then aged in stainless steel tanks for about 15 months.

Ruby red colour with brilliant purplish hues. On the nose there are aromas of red fruit and fine spicy notes of chocolate, vanilla. The palate has good structure, soft, balanced and persistent.