Soft pressing, in the first fifteen days of January, vinification in red ( on the skin) with “cappello sommerso” at controlled temperature ( 20-22°C)

The maceration process is about 25 days long

Maturing: low fermentation in wood casks and rest in casks for 36 months

Bottled in sterile line closing vacuum-packed

To sip accompanied by red meat, game and even with spicy cheese

Excellent wine for meditation