Production technology: Manual harvest where each single variety is separated. Part of the grapes, 20%, is picked lately to ensure to these fruits a higher sugary and aromatic concentration. Then, the grapes are softly destemmed and crushed, with a short pellicular maceration, (5-6 days) at a controlled temperature of about 28-30°C. Three daily pumping over are necessary to respect the organoleptic characteristics of the varieties. Each single wine is then refined in French oak barrels for 12 months, using new woods for the overripe grapes. When the refining process is concluded, these wines undergo to steel tanks assemblage. Bottling is the final step and the main objective is to preserve the wine fragrance. 
 
Organoleptic characteristics: Deep ruby red colour, bright and lively. The nose it releases pleasant crunchy red fruits, a lively cherry marasca, together with smoked woody hints and alcoholic cherries in the tertiary flavour. At the sip this wine presents itself as agile, fresh and acid, tannic, with a discrete sugary residue which assures a pleasant drinking and a long tasting persistency.