Cultural notes: low guyot pruning system with planted density of 4500 vines per hectare. Organic farming.
Harvest period: first half of September; hand harvested with careful selection of the clusters.
Vinification: soft crushing of the grapes with de-stemming; spontaneous fermentation in steel tank at a controlled temperature of 25 – 27 °C; maceration for one week with frequent and soft pumping over.
Aging: few months in middle size oak barrels.

Organoleptic characteristics:
Color: ruby red with purple hues.
Nose: intense, fruity and frank (red berries), recalling dried rose.
Mouth: dry, robust and slightly tannic, hint of bitter almond.