The wine ferments in truncated oak vats. After the maceration it is transferred directly into barriques where the malolactic fermentation occurs and frequent batonnage is performed. Aging takes place in barriques of second and third usage. The maturation period varies from 24 to 30 months according to the vintage. Minimum aging of 6 months in the bottle.
Intense red, almost purple. The nose is powerful and rich, with spicy and balsamic notes accompanied by aromas of ripe red fruit. On the palate it is enveloping, supported by dense but well-balanced tannins that open to a long finish with extraordinary intensity.