The grapes come from historic vineyards aged over 60 years, and this is the reason why the yields reach only 45/50 quintals for hectare.
Fermentation is carried out at a controlled temperature with maceration that least 6 days. Malolactic fermentation follows in large oak barrels where the wine will remain at least 1 year. This allows a balanced balance of structure, acidity and tannins. The result is a wine with excellent body with considerable final persistence.
It is appreciable throughout the meal and in particular with meats and aged cheeses.