Cultural notes: vineyard planted in 1982; organic farming. Low guyot pruning system with planted density of 3500 vines per hectare.
Harvest period: first half of October; hand harvested with careful selection of the clusters
Vinification: soft crushing of the grapes with de-stemming; spontaneous fermentation in oak casks; maceration for about 15 – 20 days with frequent and soft pumping over.
Aging: 3 years in medium sized (15 – 30 hl) French oak barrels with the minimum amount of racking necessary. Further maturation in demijohns for the Riserva selection. No filtration before bottling. Bottle aged for at least 12 months.

Organoleptic characteristics:
Color: ruby red with orange hues.
Nose: intense, hints of dried rose, licorice, tobacco and leather as it ages it acquires spicy notes and a complex “goudron”.
Mouth: dry, robust but velvety; complex tannic structure and long finish.